Beef Roast with Homemade Ginger-Orange Sauce

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: 7-qt.
Needed at Time of Preparation:
3-lb. boneless beef chuck roast
½ tsp. salt
¼ tsp. pepper
2 cups soy sauce *replace with tamari or liquid aminos to keep the recipe gluten-free
½ cup brown sugar
½ cup white sugar
¼ cup minced onion
1 Tbsp. ground ginger
1 clove garlic, minced
½ cup of orange juice
Preparation instructions:

  1. Salt and pepper the roast on all sides and seal in a freezer bag, removing as much air as possible. The label “#1.
  2. In a second freezer bag, add the remaining ingredients.
    Taking out as much air as possible and seal bag. The label #2.
  3. Place both bags into a third gallon-sized freezer bag and remove as much air as possible.
  4. Label the third bag with the information opposite, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: 7-qt.
    Serving Suggestion: Serve over mashed potatoes or rice. Or serve in sandwiches.


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty roast from freezer bag #1 into the crock.
  4. Cover. Cook on Low 6–8 hours, or until an instant-read meat thermometer registers 150–160°F when stuck in the center of the roast.
  5. About 45–50 minutes before the end of cooking time, empty contents of bag #2 in the saucepan. Simmer 15 minutes, stirring occasionally so it doesn’t stick.
  6. Using sturdy tongs or 2 metal spatulas, lift cooked roast into a big bowl. Shred with 2 forks.
  7. Drain drippings and broth out of the slow cooker. Save for gravy or soup.
  8. Return shredded meat to crock. Stir in the sauce you made on the stove from bag #2.
  9. Cover slow cooker again. Cook on Low 30 minutes, or until heated through.

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