Cranberry and orange beef chuck roast

Name: Cranberry and orange beef chuck roast
Prep time: 15 min
Cook time: 8 h 15 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: Olive oil; 1kg organic beef boneless chuck roast; 1 big carrot, peeled, cut in half then sliced; 1 celery stick, sliced; 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 1 cup red wine; 1 bay leave; 1 pack (113g) dried organic cranberries “Whole and Juicy” from Patience Fruit & Co; Zeste and juice from 1 orange; 1 tablespoon finely grated fresh ginger; 1/4 cup soy sauce; 2/3 cups veal stock; Salt and ground pepper

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

Ads

Ingredients

Olive oil
1kg organic beef boneless chuck roast
1 big carrot, peeled, cut in half then sliced
1 celery stick, sliced
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
1 cup red wine
1 bay leave
1 pack (113g) dried organic cranberries “Whole and Juicy” from Patience Fruit & Co
Zeste and juice from 1 orange
1 tablespoon finely grated fresh ginger
1/4 cup soy sauce
2/3 cups veal stock
Salt and ground pepper

Ads

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!