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1
Preheat oven to 325 degrees F. Let the roast sit out at room temperature for at least 30 minutes.
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2
Season the roast liberally with salt and pepper.
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3
Heat the oil in a large Dutch oven over medium-high heat.
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4
Add the roast and sear on all sides, about 10-12 minutes total.
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5
Remove the beef from the pot and set aside.
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6
Add the onions and smashed garlic to the pot.
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7
Cook and stir for about 3-5 minutes, or until the onions and garlic are soft, fragrant, and just starting to caramelize on the outside.
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8
Add tomato paste and stir it in.
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9
Add the beer, beef stock or water, rosemary, thyme, bay leaf, orange slices, and salt and pepper to taste.
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10
Bring to a boil, remove the pot from the heat, and return the beef to the pot.
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11
Cover with a lid and place the pot in the oven.
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12
Cook for 30 minutes at 325 degrees F and then lower the oven temperature to 250 degrees F. Cook for a total of 3 1/2 to 4 hours, or until the meat is fork-tender and falling apart.
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13
Remove the beef from the pot and set it aside.
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14
Strain the sauce through a wire mesh strainer into a medium saucepan.
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15
Discard the solids.
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16
Cook the sauce over medium-high heat, stirring occasionally, until its reduced by half.
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17
This should take about 25-30 minutes.
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18
Use two forks to shred the beef and return it to the sauce.
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19
Squeeze in the juice from the remaining half of the orange.
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20
Season with salt and pepper if necessary.
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21
Serve on toasted buns, over a bowl of mashed potatoes, or just dig in with a fork.
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22
No matter how you serve it, this is good stuff!
