Ingredients
Preparation
Preheat your oven to 325 degrees F.
Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
Season the chuck roast with the Kosher salt, and pepper.
Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4 to 5 minutes on each side.
Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 to 3½ hours.
To make a thicker sauce, 30 minutes before it is done, skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.
