Cranberry and orange beef chuck roast (slow cooker)

  • Preparation 15 min
  • Cooking 8 h 15 min
  • Servings 4 to 6
  • Freezing Absolutely





  • 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!