• Pat the chuck roast dry and season both sides with kosher salt
• Heat olive oil in a large Dutch oven over medium high heat and sear the beef on all sides until deeply browned, then remove and set aside
• In the same pot, cook the diced onion for about 5 minutes until softened
• Add garlic and cook for 1 minute
• Stir in tomato paste, cumin, smoked paprika, and turmeric and cook for another minute
• Stir in grated ginger, orange zest, orange juice, apple cider vinegar, and coconut aminos.
• Pour in broth and scrape up any browned bits from the bottom
• Return the beef to the pot, making sure the liquid comes about ⅔ up the sides
• Cover and bake at 325°F (163°C) for 3½–4 hours until fork tender
• (Keep covered for the first 2 hours, then uncover slightly if you want the sauce to reduce)
• Let cool slightly, then shred the beef and stir it back into the sauce
• Serve over rice with broccoli and a drizzle of coconut aminos.

Freezing & Reheating Instructions

• Allow this meat to cool down. Then shred it and place all the meat and juices in a bag for freezing. To Reheat: Take the bag out of the freezer a few hours before you plan to cook. It may not be completely thawed, break it up and place it on a parchment lined sheet pan. Bake at 350 for about 30 minutes until the meat is warmed through and some pieces have a little crisp and caramelization. Give it a stir while cooking to move this along. You could also thaw the meat completely overnight in the fridge, take it out of the fridge a couple hours before dinner, and then bake at 400 for about 15 minutes until it's warmed through and crispy.