Chuck Roast with Orange Madeira Sauce

Courtney Every

The secret to this recipe is the marinade, but it will be your little secret that it was so easy to make. A fantastic and flavorful marinade is a great way to make a big impression, even if you don’t have a big budget.

Yield: Makes 6-8 servings.


  • 3-1/2 pounds Creekstone Farms Black Angus bottom round or lean chuck roast
  • 1 can frozen orange juice concentrate,6 oz
  • 1/2 cup orange juice
  • 1 tablespoon grated orange peel
  • 1 medium onion, chopped
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1-1/4 teaspoons ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/2 cup Madeira wine
  • 2 oranges, sliced


  1. In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.
  2. Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.
  3. Turn crockpot to high. Combine cornstarch and water, stirring until smooth; stir into the sauce mixture. Add Madeira and orange slices and continue cooking for 25 minutes. Taste and add salt or other seasonings, as needed. Pour sauce over meat.