4-5 pound boneless chuck roast , excess fat trimmed
2 teaspoons kosher salt
1 teaspoon pepper
7 ounces beef broth
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 bay leaves
10 ounce bag frozen cranberries
14 ounce bag frozen pearl onions
mashed potatoes , for serving (optional)
Coat a 6-quart slow cooker with nonstick cooking spray. Heat the oil in a heavy bottomed skillet over medium-high; swirl to coat. Season roast generously on both sides with salt and pepper and place in the hot skillet; cook until nicely browned, 3-5 minutes per side. Transfer to the slow cooker. In a medium bowl, whisk together the beef broth, red wine, Worcestershire sauce, and honey; pour over the roast. Add bay leaves, frozen cranberries, and frozen onions to the slow cooker. Cook on low for 8-10 hours. Discard bay leaves. Shred the meat or tear off small portions; serve as is or over mashed potatoes with some of the sauce!