Ingredients
Olive oil
35 oz. organic beef boneless chuck roast
1 organic large carrot, peeled, cut in half then sliced
1 organic celery stick, sliced
1 organic yellow onion, finely chopped
3 organic garlic cloves, finely chopped
1 cup organic red wine
1 bay leave
1 pack (4 oz) Patience Fruit &Co Whole & Juicy Dried Cranberries, sweetened with apple juice
Zest and juice from 1 orange
1 tablespoon finely grated fresh ginger
1/4 cup soy sauce
2/3 cup veal stock
Salt and ground pepper
Cooking time 8h15 Portions 4 to 6
A fall casserole perfect for evenings cuddled up at home.
Ingredients
Olive oil
35 oz. organic beef boneless chuck roast
1 organic large carrot, peeled, cut in half then sliced
1 organic celery stick, sliced
1 organic yellow onion, finely chopped
3 organic garlic cloves, finely chopped
1 cup organic red wine
1 bay leave
1 pack (4 oz) Patience Fruit &Co Whole & Juicy Dried Cranberries, sweetened with apple juice
Zest and juice from 1 orange
1 tablespoon finely grated fresh ginger
1/4 cup soy sauce
2/3 cup veal stock
Salt and ground pepper
Print ShareSteps
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In a large 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 dark color to give it flavor! Generously season with salt and pepper. Remove from skillet and set aside in a plate.
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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!
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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.
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Cover and cook for 8 hours at low heat. Stir gently halfway through the cooking time! 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!
Thanks to our collaborator
Le Coup de Grâce
Samuel Joubert is curious, epicurean, and a Montreal photographer. It is on his Le Coup de Grâce blog that he shares the fruits of his culinary and photography explorations, which will surely make your mouth water!
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In this recipe
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