Directions

1. 1

   Wash your hands thoroughly with soap and clean water before beginning preparation.

2. 2

   Dissolve the beef bouillon cube in 2 cups of hot water, stirring until completely dissolved to create a rich beef broth.

3. 3

   In a medium bowl, combine the beef broth with the orange juice, ground allspice, and black pepper. Set the mixture aside.

4. 4

   Peel and finely chop the onion to yield approximately 1/2 cup of chopped pieces.

5. 5

   Pour 2 tablespoons of water into a large skillet and heat over medium heat.

6. 6

   Add the chopped onion to the hot skillet and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.

7. 7

   Place the beef chuck roast into the skillet with the softened onion and brown it on all sides over medium-high heat, about 8–10 minutes total, turning occasionally to ensure even browning.

8. 8

   Pour the reserved broth mixture over the beef roast, ensuring the meat is partially submerged in liquid.

9. 9

   Cover the skillet with a lid, reduce heat to medium-low, and simmer gently for 2 hours, stirring occasionally and turning the roast halfway through cooking to ensure even braising.

10. 10

    The roast is done when a meat thermometer inserted into the thickest part reads 190–195°F for fall-apart tenderness, or when the meat shreds easily with a fork.

11. 11

    Remove from heat, let rest for 5 minutes, then serve hot with the braising liquid spooned over each portion.