Citrus-Braised Beef with Cauliflower Rice and Roasted Asparagus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender beef braised in bright citrus and aromatic spices served with fluffy cauliflower rice and crisp roasted asparagus for a flavorful Whole30 meal. This american-inspired whole30 (whole30, gluten free) ready in about 150 minutes pairs cut into 2-inch chunks beef chuck roast, freshly squeezed orange juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch chunks beef chuck roast
• 1 cup, freshly squeezed orange juice
• 4 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 3 tbsp, divided olive oil
• 1 medium head, riced (about 4 cups) cauliflower
• 1 lb, trimmed asparagus

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Season 2 lbs beef chuck roast chunks with 1 tsp sea salt and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
2. Step 2: Lower heat to medium and add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the pot, sautéing for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds. Return beef to pot and pour in 1 cup freshly squeezed orange juice. Add remaining 1 tsp sea salt and 1/2 tsp black pepper.
4. Step 4: Bring mixture to a simmer, then cover and reduce heat to low. Braise for 2 hours, stirring occasionally, until beef is tender and sauce is slightly thickened.
5. Step 5: While beef braises, preheat oven to 425°F. Toss 1 lb trimmed asparagus with 1 tbsp olive oil and a pinch of salt. Roast on a baking sheet for 12-15 minutes until tender-crisp.
6. Step 6: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 4 cups riced cauliflower and sauté for 5-6 minutes until tender but not mushy. Season with salt to taste.
7. Step 7: Serve citrus-braised beef over cauliflower rice alongside roasted asparagus for a balanced Whole30 dinner.