Slow Cooker Cranberry Pot Roast Recipe

ByMaya Arden
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Introduction

This Slow Cooker Cranberry Pot Roast is a delicious twist on a classic comfort dish, combining tender beef with the tart sweetness of cranberries. Perfect for a cozy meal, it’s easy to prepare and packed with flavor that warms the soul.

A white plate filled with a layered dish starting with a mix of small, golden-brown roasted potatoes and tender bright orange baby carrots arranged around the plate's edge. On top, there is a large portion of dark brown shredded beef, garnished with small bits of green herbs scattered across. The plate is decorated with fresh green parsley and a few bright red frozen cranberries placed on the top left and lower right edges. Surrounding the plate are additional red cranberries in a white bowl to the top left, a white gravy boat with brown gravy at the top right, and pieces of light brown bread on the bottom right, all set on a white marbled surface topped with a wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 lbs. chuck roast
  • 1 Tbsp. vegetable oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 lb. baby potatoes, halved
  • 1 cup baby carrots
  • 1 cup fresh cranberries
  • 14 oz. can whole berry cranberry sauce
  • 1 oz. packet Lipton onion soup mix
  • 1 cup beef stock
  • 4 cloves garlic, minced
  • 1 tsp. dried rosemary
  • 2 bay leaves
  • 2 Tbsp. cornstarch (optional, for thickening)

Instructions

  1. Step 1: Pat the chuck roast dry with a paper towel and season all sides with salt and black pepper.
  2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat.
  3. Step 3: Sear the roast in the skillet until browned on all sides. Remove from the skillet and set aside.
  4. Step 4: In the slow cooker, add the baby potatoes, baby carrots, and fresh cranberries. Place the seared chuck roast on top of the vegetables and fruit.
  5. Step 5: In a small bowl, whisk together the cranberry sauce, onion soup mix, minced garlic, beef stock, and dried rosemary.
  6. Step 6: Pour the cranberry mixture over the chuck roast and add the bay leaves.
  7. Step 7: Cover and cook on LOW for 8-9 hours, or until the beef is tender and easily pulls apart with a fork.
  8. Step 8: (Optional) For thicker gravy, remove the beef and set aside. Mix cornstarch with water and stir into the slow cooker. Cook on HIGH for 15 minutes until the sauce thickens.
  9. Step 9: Remove bay leaves from the slow cooker. Shred the beef using two forks.
  10. Step 10: Serve the shredded pot roast with cranberry sauce on top. Garnish with fresh parsley if desired. Enjoy!

Tips & Variations

  • For extra depth of flavor, add a splash of red wine to the cranberry mixture before cooking.
  • Use sweet potatoes instead of baby potatoes for a subtle sweetness.
  • Fresh rosemary can be used in place of dried for a brighter herb flavor.
  • If you prefer a less tart dish, reduce the amount of fresh cranberries slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This pot roast also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white plate filled with a rich stew that has three main layers: the bottom layer is small, round, light brown potatoes with a glossy texture; scattered among the potatoes are whole baby carrots with a bright orange smooth surface; the top layer is tender shredded dark brown beef pieces, sprinkled with small green parsley leaves. On the side of the plate, there are fresh green flat parsley leaves and a few bright red cranberries adding spots of color. The setting is on a white marbled surface with a white bowl of red cranberries in the background, some red cranberries scattered, a piece of bread, and a beige gravy boat nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other cuts like brisket or rump roast can be used, but cooking times may vary slightly depending on the cut and size.

Is it necessary to sear the roast before slow cooking?

Searing adds extra flavor and a nice crust, but it’s not mandatory. If short on time, you can skip this step, though the taste may be a bit less rich.

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Slow Cooker Cranberry Pot Roast Recipe

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★★★★★

4.7 from 65 reviews

This Slow Cooker Cranberry Pot Roast is a comforting and flavorful meal perfect for a hearty dinner. The tender chuck roast is slow-cooked with fresh cranberries, baby potatoes, carrots, and a savory cranberry sauce blend that delivers a perfect balance of sweet and tangy flavors. Easy to prepare and full of rich taste, this recipe makes an ideal family favorite for cozy evenings.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Scale

Meat

  • 3 lbs. chuck roast

Vegetables & Fruits

  • 1 lb. baby potatoes (halved)
  • 1 cup baby carrots
  • 1 cup fresh cranberries
  • 4 cloves garlic (minced)

Sauce & Seasonings

  • 1 cup beef stock
  • 14 oz. can whole berry cranberry sauce
  • 1 oz. packet Lipton onion soup mix
  • 1 tsp. dried rosemary
  • 2 bay leaves
  • 1 tsp. salt
  • ½ tsp. black pepper

Other

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. cornstarch (optional, for thickening)

Instructions

  1. Season the Chuck Roast: Pat the chuck roast dry with a paper towel, then season all sides evenly with salt and black pepper to enhance the flavor.
  2. Sear the Roast: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned to lock in juices and develop flavor. Remove from skillet and set aside.
  3. Prepare the Slow Cooker: Place the halved baby potatoes, baby carrots, and fresh cranberries at the bottom of the slow cooker. Carefully place the seared chuck roast on top of the vegetables and cranberries.
  4. Mix the Sauce: In a small bowl, whisk together the whole berry cranberry sauce, Lipton onion soup mix, minced garlic, beef stock, and dried rosemary to create a savory and tangy sauce.
  5. Add Sauce and Bay Leaves: Pour the cranberry sauce mixture evenly over the chuck roast in the slow cooker. Add the bay leaves on top for added aroma and flavor.
  6. Cook Low and Slow: Cover the slow cooker and cook on LOW for 8-9 hours, or until the beef is tender and easily pulls apart with a fork, allowing flavors to meld beautifully.
  7. Thicken Sauce (Optional): If a thicker gravy is desired, carefully remove the beef from the slow cooker and set aside. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the slow cooker. Cook on HIGH for an additional 15 minutes until the sauce thickens.
  8. Finish and Serve: Remove the bay leaves from the slow cooker. Shred the beef using two forks, then serve with the cranberry sauce poured over the top. Optionally, garnish with fresh parsley and enjoy your hearty pot roast meal.

Notes

  • For best results, choose a well-marbled chuck roast to ensure tenderness and flavor.
  • Make sure to brown the roast well; it adds a deeper flavor to the dish.
  • Fresh cranberries provide a bright tartness that balances the richness of the beef and cranberry sauce.
  • Adjust seasoning to taste after cooking, especially salt, since slow cooking can mellow flavors.
  • The optional cornstarch slurry thickens the sauce for a more gravy-like consistency.
  • If you’re short on time, using a higher slow cooker setting could reduce cooking to 4-5 hours but check for tenderness regularly.

Keywords: slow cooker pot roast, cranberry pot roast, easy slow cooker recipes, fall dinner recipes, hearty pot roast, cranberry sauce beef roast

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