Cranberry pot roast is a delicious twist on pot roast, giving you a tender roast that is perfect for a busy weeknight or your holiday table. Tart cranberries add a depth of flavor to the meat for a recipe you’ll want to make over and over again.
I especially love easy slow cooker recipes around the holidays, and this couldn’t be easier. There are only 5 ingredients that you dump into your slow cooker, and in a few hours, you have a meal that’ll have your family rushing to the dinner table.
In this blog post, I’ll share the step-by-step instructions for making mouth-watering Cranberry Pot Roast in a slow cooker. Along with that, I include handy tips on how to choose the best beef roast and serving ideas.
Looking for more slow cooker ideas? Try cranberry pork roast, slow cooker beef tips, or slow cooker beef and noodles.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Beef roast: Chuck roast, round roast, or rump roast are all excellent choices of meat for pot roast. Since the roast cooks in the slow cooker for so long, you don’t need to use an expensive cut of beef.
- Cranberry sauce: I like to use my homemade cranberry sauce, but canned sauce works too.
- Dry onion soup mix
- Butter
- Cranberries: Use fresh cranberries or frozen ones.
🥣How to Make Cranberry Pot Roast
- Place your roast in the slow cooker.
- Then, mix your cranberry sauce and onion soup mix together in a bowl. Pour that glorious sauce over your beef roast, and dot it with the butter.
- Sprinkle the cranberries around the beef roast. Those cranberries will release their juices as the roast cooks, infusing the roast with their tart, fruity flavor.
- Cover the slow cooker, set it to either low for 6-8 hours or high for 4 hours, and let it do its thing. Once that pot roast is tender and practically falling apart, shred it and serve it.
🍴Serving Ideas
The right sides can make a good dish great, and a great dish unforgettable. Since this roast is savory with a tart cranberry kick, it pairs beautifully with creamy mashed potatoes, fluffy rice, or egg noodles.
Plus, any Thanksgiving-type side goes well with this festive recipe. It would be amazing with stuffing, scalloped potatoes, or creamed corn. Or skip the turkey and make a holiday pot roast for Thanksgiving or Christmas this year!
For a pop of color and extra nutrition (because we’re all about balance, right?), a side of air fryer garlicky green beans or Brussels sprouts is perfect. And, of course, some cranberry sauce on the side is practically a requirement!
💭How to Store
Leftover pot roast should be stored in an airtight container in the refrigerator. It keeps the roast juicy and flavorful. You can store the roast in the fridge for 3 to 4 days. Have it for lunch the next day, or slice it up for sandwiches.
If you’re planning to store it longer, your freezer works fine. Place the cooled roast in a freezer-safe bag or container, and it can be stored for up to 3 months.
When you’re ready to reheat, defrost it in the fridge overnight. Warm it up in the oven at a low temperature or over medium heat on the stovetop, adding a splash of broth to keep it moist.
📝Oven Baking Instructions
No slow cooker, no problems. This recipe can be adapted for the oven. Put your roast in a Dutch oven and cook, covered, in a 325-degree F oven for about 3-4 hours. Check it periodically, and remember, every oven is unique, so cooking times may vary.
⭐Tips
Be sure to check out the step by step instructions
- Pick a cut of meat with some connective tissue and marbling so it becomes tender as it cooks. I’m a big fan of chuck roast for this recipe. Round roast and rump roast are also good choices if you want a leaner cut of meat but one that still has enough fat to become fork-tender.
- You can use either canned or homemade cranberry sauce. I like homemade, and since I have to buy cranberries for this recipe, it is easy to whip up a batch. But if I am in a hurry, I reach for a can.
- Add sliced yellow onions or diced carrots to the slow cooker if you want to add a few more veggies.
- If you like a thicker sauce, you can always whip up a quick cornstarch slurry to add to the slow cooker. Mix 2 tablespoons of cornstarch with 2 tablespoons of water and add it to the slow cooker while you let the roast rest.
- Lastly, let’s touch on cooking temperature. For a tender, pull-apart roast, I recommend cook on low. If you’re pressed for time high will work, but I think the meat tastes better cooked on low.
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Slow Cooker Cranberry Pot Roast Recipe
Ingredients
- 3 pound beef roast
- 1 1/2 cups homemade cranberry sauce or 14 ounce can
- 1 envelope dry onion soup mix
- 4 tablespoons butter
- 1 cup fresh or frozen cranberries
Instructions
- Place your roast in the slow cooker.3 pound beef roast
- In a bowl, combine the cranberry sauce and onion soup mix.1 1/2 cups homemade cranberry sauce, 1 envelope dry onion soup mix
- Pour the sauce over the beef roast and add the butter on top.4 tablespoons butter
- Sprinkle the cranberries around the beef roast.1 cup fresh or frozen cranberries
- Cover and cook on low for 6-8 hours or high for 4 or until the meat is tender and fall apart.
- Shred the meat and serve.
- Garnish with parsley if you like.
Notes
- Pick a cut of meat with some connective tissue and marbling so it becomes tender as it cooks. I’m a big fan of chuck roast for this recipe. Round roast and rump roast are also good choices if you want a leaner cut of meat but one that still has enough fat to become fork-tender.
- You can use either canned or homemade cranberry sauce. I like homemade, and since I have to buy cranberries for this recipe, it is easy to whip up a batch. But if I am in a hurry, I use canned.
- If you like a thicker sauce, you can always whip up a quick cornstarch slurry to add to the slow cooker. Mix 2 tablespoons of cornstarch with 2 tablespoons of water and add it to the slow cooker while you let the roast rest.
- For a tender, pull-apart roast, I recommend a cooking on low. If you’re pressed for time, high will work, but the meat will be less tender.
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Nutrition Information
Nutrition facts are estimates.
I also see it says to mix cranberry sauce with mustard in the pics above, but nothing about mustard in the recipe below? Help! :0) Thank you!