Slow Cooker Cranberry Pot Roast Recipe
User Reviews
4.3
84 reviews
Good
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Servings
6
-
Calories
587 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Cranberry Pot Roast Recipe
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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.
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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
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Instructions
- Place your roast in the slow cooker.
- In a bowl, combine the cranberry sauce and onion soup mix.
- Pour the sauce over the beef roast and add the butter on top.
- Sprinkle the cranberries around the beef roast.
- 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.
- 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.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
28g
(9%)
Protein
44g
(88%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
177mg
(59%)
Sodium
261mg
(11%)
Potassium
776mg
(22%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
292IU
(6%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 44g | 88% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 177mg | 59% |
| Sodium | 261mg | 11% |
| Potassium | 776mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
84 reviews
Good
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