Slow Cooker Cranberry Pot Roast Recipe
User Reviews
4.3
-
Prep Time
5 mins
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Cook Time
8 hrs
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Servings
6
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Calories
587 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Cranberry Pot Roast Recipe
Description
This recipe uses a beef roast placed in a slow cooker with a sauce combining cranberry sauce and dry onion soup mix. Butter is added on top, along with fresh or frozen cranberries scattered around the roast. Cooking on low for 6-8 hours or on high for about 4 hours breaks down connective tissue, making the meat tender enough to shred.
The cranberry sauce adds a subtle tartness that complements the beef's richness, while the onion soup mix and butter add savory depth and richness. The slow cooking method allows flavors to meld and the roast to become effortlessly tender.
To serve, shred the beef and optionally garnish with parsley. This dish pairs well with side vegetables or potatoes to complement the roast.
For best results, choose a cut with some marbling and connective tissue like chuck roast for tenderness. Canned or homemade cranberry sauce can be used depending on availability. To thicken the sauce, a cornstarch slurry can be added after cooking while the roast rests. Cooking on low heat recommends the most tender outcome, while high heat is a quicker option but less tender.
Ingredients
- 3 pound beef roast
- 1 1/2 cups cranberry sauce or 14 ounce can, homemade
- 1 dry onion soup mix
- 4 tablespoons butter
- 1 cup Cranberry fresh or frozen
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
- Select a beef cut with marbling and connective tissue like chuck, round, or rump roast to ensure tenderness.
- Either canned or homemade cranberry sauce can be used depending on preference and convenience.
- To thicken the sauce, mix 2 tablespoons cornstarch with 2 tablespoons water and add it to the slow cooker while the roast rests.
- Slow cooking on low yields the most tender meat; cooking on high is faster but produces less tender roast.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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