Slow Cooker Tea-Braised Chuck Roast With Ginger and Orange 6.000

Deb Lindsey for The Washington Post

Jan 10, 2017

Smoky lapsang souchong mellows gorgeously during a long braise; here, we balance its slightly sweet flavor with lots of ginger and orange zest. Remove the zest with a vegetable peeler, then dice it (don’t mince it), so it holds together during the long cooking.

You'll need a 5-to-6-quart slow cooker or an Instant Pot (on the slow-cooker setting). To cook this braise on the stove top, see the NOTE below; the ingredient range of tea takes into account the greater amount needed for the stove-top method.

Serve with buttery mashed potatoes or white rice.

Where to Buy: Lapsang souchong tea is available at tea purveyors.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • One 3-pound boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, halved and then thinly sliced into half moons
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons finely diced orange zest (see headnote)
  • 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
  • 1 teaspoon ground allspice
  • 1 1/2 or 2 cups strongly brewed lapsang souchong tea (see headnote)

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Season the beef with salt and pepper on both sides.

Melt the butter in the direct-heatproof insert for your slow cooker set over medium heat (or in a large skillet). Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and will even blacken in parts. (If you used a skillet, transfer the sauteed onions to the slow cooker.)

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 cup of the tea over everything.

Cover and cook on LOW for 8 hours or until the meat is very tender.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

NOTE: To cook this on the stove top, melt the butter in a large Dutch oven over medium heat. Continue with the rest of the directions, but increase the amount of tea to 2 cups. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to low, cover and cook for 3 1/2 to 4 hours or until the meat is tender. Proceed with the cutting, fat-skimming and serving directions.

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Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Bruce Weinstein.

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