My own recipe.
1 chuck roast
2 cloves garlic, minced
1 onion chopped fine
1 can beef broth
1 can whole cranberry sauce (not jelly)
1 cup cranberry juice (I use Langers, it’s 100% juice)
Rub meat with salt, pepper and the minced garlic. Add all of the ingredients to the crock pot and cover. Cook on low 5 to 6 hours, until you are able to shred the meat easily with a fork.
About 1 hour before the roast is finished, remove half the liquid from the crock pot and place in a saucepan over high heat and ring to a boil. Reduce heat to low and simmer until liquid is reduced by half. Place in the refrigerator and let cool so that the fat will solidify. Skim the fat from the sauce and reheat. Pour over the meat to serve.
Note: I serve the meat over a bed of risotto rice or orzo pasta mixed with a little butter and cream.