Cranberry and orange beef chuck roast (slow cooker) - Le Coup de Grâce

Cranberry and orange beef chuck roast (slow cooker)

Preparation :15 min Cooking :8h15 min
Difficulty :easy
Servings :4 to 6

This cranberry and orange beef chuck roast (in the slow cooker) is the perfect fall meal. The met gets so tender that you might cry of joy at your first bite!

Ingredients

Preparation

  • In a big skillet at medium-high heat, add a small drizzle of olive oil and sear the roast on all sides, about 10 minutes total. We want a nice and dark color to give some taste! Generously season with salt and pepper. Remove from skillet and set aside in a plate.
  • Add the carrot, celery, onion and garlic then cook for about 4-5 minutes to caramelize. Season with salt and pepper. Deglaze with the red wine and scrape the bottom and sides to go get all those delicious flavours! 
  • Pour half of the veggies mix in the slow cooker then add the roast. Add the rest of the veggies mix along with the rest of the ingredients. Pour enough veal broth to cover the roast then stir well.
  • Cover and cook for 8 hours at low heat. Stir gently midway! Remove meat from the slow cooker then pull it apart, discarding bits of fat as you go. Serve with some mash potatoes, rice or couscous!
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Our wine stewards suggest

+- 20$ Baron de Ley Reserva 2011

Some solid Spanish wine that is this Baron de Ley! It smells black currant and orange zest. It's so good that you'll want a second bottle!

+- 30$ Faustino I Gran Reserva 2004

Don't be fooled by it's ugly label. This strong wine is perfect to go along this braised beef with it's leather, cherry and tobacco notes!

Vin d'Orge, Riverbend

This barley wine offers notes of barley sugar, candied orange, berries and caramel. Braised meat, orange, ginger and cranberries will pair well with the candied flavors of this beer. Beware of its high alcohol content that you probably won’t recognize in this rich pairing.

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