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Recipe: Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
As winter wraps us in its cozy embrace, there's nothing quite like the aroma of a slow-cooked pot roast filling the air. In this article, we'll explore a robust recipe for Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata—a dish that not only warms the body but also captures the enchanting flavors of winter. With whole orange segments, creamy sweet potatoes, and a touch of spice, this pot roast is a hearty spell that brings comfort and magic to your table.
Servings 6
Calories 550kcal
Ingredients
For the Pot Roast:
- 3-4 pounds beef chuck roast for grounding and strength
- Salt and black pepper to taste for balance
- 2 tablespoons olive oil for protection
- 2 onions chopped (for purification)
- 4 cloves garlic minced (for protection)
- 2 sweet potatoes peeled and diced (for grounding and warmth)
- 1 celery root peeled and diced (for balance and protection)
- 2 cups beef broth for nurturing
- 1 cup freshly squeezed orange juice for freshness and abundance
- Zest of 1 orange for energy and vitality
- 1 teaspoon ground cumin for protection
- 1 teaspoon smoked paprika for transformation
- 1 teaspoon dried thyme for comfort
- 2 bay leaves for protection and wisdom
- 1 Calabrian chile finely chopped (for fire and energy)
For the Calabrian Chile Gremolata:
- 1/4 cup fresh parsley chopped (for protection)
- 1 tablespoon Calabrian chile finely chopped (for fire and energy)
- Zest of 1 orange for energy and vitality
- 2 cloves garlic minced (for protection)
Instructions
For the Pot Roast:
- Preheat your oven to 325°F (163°C).
- Season the beef chuck roast with salt and black pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat. Brown the roast on all sides, then remove it from the pot and set it aside.
- In the same pot, sauté the onions and garlic until softened and aromatic.
- Add the sweet potatoes and celery root, stirring to combine.
- Return the browned roast to the pot. Pour in beef broth and orange juice, and add orange zest, ground cumin, smoked paprika, dried thyme, bay leaves, and chopped Calabrian chile.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and easily pulls apart.
For the Calabrian Chile Gremolata:
- In a small bowl, mix chopped parsley, Calabrian chile, orange zest, and minced garlic.
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© The Equinox Apothecary 2026 - Permission is granted to copy and reproduce this Recipe with attribution