Print

Slow Cooker Cranberry Pot Roast

A serving of tender, shredded cranberry pot roast covered in rich sauce and garnished with fresh cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a tender, sweet and savory beef roast using your slow cooker, perfect for a hands-off holiday meal or Sunday supper.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 cup fresh or frozen cranberries
  • 1 packet (1 oz) dry onion soup mix
  • 1 cup beef broth
  • 1/2 cup whole berry cranberry sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Instructions

  1. Place the chuck roast in the bottom of your slow cooker.
  2. In a separate bowl, mix the dry onion soup mix, beef broth, cranberry sauce, Worcestershire sauce, thyme, and pepper. Stir until combined.
  3. Pour the liquid mixture over the roast.
  4. Scatter the fresh or frozen cranberries around the roast.
  5. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is very tender.
  6. Remove the roast and shred it with two forks. Return the shredded beef to the liquid to absorb flavor before serving.

Notes

  • Serve this pot roast over mashed potatoes or alongside warm dinner rolls to soak up the sauce.
  • For a thicker sauce, remove the liquid after cooking and simmer it on the stovetop until reduced, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker for the last 30 minutes of cooking.
  • This is a great make-ahead holiday dinner; you can refrigerate the cooked roast and sauce separately for up to 3 days.

Nutrition

Find it online: https://cookincorner.com/cranberry-pot-roast-slow-cooker-recipe/