Slow cooker pot roast with cranberries and orange

Name: Slow cooker pot roast with cranberries and orange
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: A small drizzle of olive oil, about 2 tablespoons (30 ml); 1 organic boneless beef chuck roast (1 kg/2.2 lb); 1 big carrot, peeled, cut in half then sliced; 1 celery stick, sliced; 1 Spanish onion, finely chopped; 3 garlic cloves, finely chopped; 1 cup (250 ml) red wine; 1 bay leaf; 1 pack (113 g) dried cranberries, the least sweetened you can find; Zest and juice from 1 orange; 1 tablespoon (15 ml) finely grated fresh ginger; 1/4 cup (60 ml) soy sauce; 2 to 3 cups (500 to 750 ml) veal stock, or beef broth, enough to cover the meat; Salt and ground pepper

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

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Ingredients

A small drizzle of olive oil, about 2 tablespoons (30 ml)
1 organic boneless beef chuck roast (1 kg/2.2 lb)
1 big carrot, peeled, cut in half then sliced
1 celery stick, sliced
1 Spanish onion, finely chopped
3 garlic cloves, finely chopped
1 cup (250 ml) red wine
1 bay leaf
1 pack (113 g) dried cranberries, the least sweetened you can find
Zest and juice from 1 orange
1 tablespoon (15 ml) finely grated fresh ginger
1/4 cup (60 ml) soy sauce
2 to 3 cups (500 to 750 ml) veal stock, or beef broth, enough to cover the meat
Salt and ground pepper

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Preparation

In a big skillet at medium-high heat, add a small drizzle of olive oil and sear the roast on all sides, 12 to 15 minutes total. We want a nice and dark colour 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 stock 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 with two forks, being careful not to burn yourself. Discard bits of fat as you go. Serve with mashed potatoes, rice or vegetable couscous!