Slow cooker pot roast with cranberries and orange

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