Slow Cooker Cranberry Pot Roast Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
