Dazzle your family with a Cranberry Pot Roast that's as simple as it is delicious! Made in a slow cooker, this recipe combines beef with cranberries for a unique flavor twist.
Prep Time5 minutesmins
Cook Time8 hourshrs
Servings: 6
Ingredients
3poundbeef roast
1 1/2cupshomemade cranberry sauceor 14 ounce can
1envelope dry onion soup mix
4tablespoonsbutter
1cupfresh 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.
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.