Cooking Light's Beef Carnitas Recipe

I had both oranges and beef pot roast on hand and the first recipe I thought of to use them both was this one from Cooking Light.

Unlike some of the reviewers of this recipe online, I didn't think it needed any seasonings added to it. The orange gives it fantastic flavor on its own. The original did call for adding sugar, however, I didn't care for that idea.

canola oil
1/2 onion, minced
3 cloves garlic, minced
1 cup beef broth
1 orange, cut into wedges plus fresh juice from another orange
1/2 t hot pepper flakes

Heat a Dutch oven over medium high heat. Add a little oil and heat til very hot. Add beef and cook til browned on all sides. Stir in onion, cooking another 5 minutes or so. Stir in garlic and cook another minute.

Increase heat to high; stir in broth, orange wedges and hot pepper flakes.
Bring to a boil; reduce heat to medium low and simmer, covered, 1 1/2-2 hours, or til beef is tender. Remove lid and cook off any remaining liquid. Remove orange wedges and discard.

I served the beef drizzled with fresh orange juice alongside a scoop of Mexican rice, and for Matt, a side of homemade salsa.