Back
Main Dish

Cranberry and orange pulled beef chuck roast


Print

Ingredients

Olive oil

1kg 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 (113g) organic dried 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 time 15 minutes
Cooking time 8h15 Portions 4 to 6

A fall casserole perfect for evenings cuddled up at home. 

Ingredients

Olive oil

1kg 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 (113g) organic dried 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

Print

Steps

  1. 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.

  2. 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!

  3. 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.

  4. 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

My name is Samuel Joubert and I am addicted to good food. It all started a long time ago but in a recap, I always wanted to note down my creations and take pictures of them. Here is the result! Bon appétit and if I were you, I’d undo my belt right now…

Visit Blog

Subscribe

to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region