As the days get shorter and chillier, our kitchen gets more festive. The smells and flavors of fall are the perfect greeting on a November evening. I wanted to incorporate some of our classic favorites in new ways, so I came up with this delicious, cozy cranberry pot roast.
This cranberry pot roast only requires 10 minutes of prep. The crockpot does the rest for you! You can start it in the morning for an easy weeknight meal. Leftovers keep well in the refrigerator and freezer, making this a great choice for manic Mondays.
Why You'll Love This Cranberry Pot Roast
- Weeknight Win - This cranberry pot roast recipe doesn’t require many steps or dishes. Just sear, toss in the crockpot, mix and go! Leftovers work great for weekday lunches.
- Fall Festive - This dish of warm meat and veggies is pure comfort food. Cranberries and cranberry sauce give it a festive touch. It makes a great addition to a Friendsgiving spread as well!
Ingredients for Cranberry Pot Roast
- Chuck Roast - This recipe is for 3 pounds of chuck roast. You may also use flat or point brisket, rump roast, top round, or shoulder roast.
- Salt and Pepper - You will need 1 ½ tsp salt and ½ tsp pepper to season your meat.
- Garlic Powder - Your sauce will get its own seasoning, but we will keep it simple for the meat with just salt, pepper, and garlic powder. You will need 1 tsp garlic powder.
- Olive Oil - The first step of this recipe is to sear the meat. You will need 1 tbsp of olive oil or a similar oil with a high smoke point.
- Onion - Dice one medium-sized onion for your crockpot roast.
- Carrots - Carrots add such a warm element, while also lending fiber and vitamins A and C. You will need 3, roughly chopped.
- Thyme - Thyme adds that classic holiday flavor to a dish. You will need 2-3 sprigs. You may want a little extra to garnish plates for an elevated look.
- Cranberries - Fresh cranberries add such a vibrant burst of color and flavor to the dish. You will need 1 cup.
- Beef Broth - Beef broth creates the base for our sauce. You will need 1 ½ cups.
- Tomato Paste - 1 tbsp tomato paste adds depth and robustness to your sauce base.
- Gravy Seasoning - You will need 1 packet of seasoning for your sauce. You can use gravy seasoning or pot roast seasoning.
- Balsamic Vinegar - Balsamic vinegar helps to bring out the flavors of the cranberries. You just need 2 tbsp.
- Cranberry Sauce - Cranberry sauce enhances the cranberry flavor, while also adding a little sweetness. You can use the canned kind. You will need 1 cup.
- Potatoes - Of course, we need potatoes in our crockpot roast. Russet potatoes work well. You should medium dice 2 large potatoes.
Substitutions
- If you don’t eat beef, you can substitute pork shoulder or lamb shoulder.
- Don't like onions? You can swap your seasoning packet for dry onion soup mix instead!
How to make Slow cooker Cranberry Pot Roast
- Pat the roast dry with a paper towel and season it liberally with salt, pepper and garlic powder.
- Over medium-high heat, sear each side in olive oil for around 3-4 minutes on each side, making sure to get a nice browned crust.
- Add all ingredients to crockpot and give a good stir to fully incorporate the seasoning and tomato paste. Optional step: deglaze your pan with a little beef stock and add juices and cooked bits to the crockpot for added flavor. Cook on low for 7-8 hours, or high for 5-6 hours, or until roast is tender and vegetables soften.
- Serve over rice or mashed potatoes if desired and garnish with fresh herbs.
Step-by-Step Instructions
First, prepare your meat. Pat it dry with a paper towel and sprinkle on your salt, pepper, and garlic powder.
Next, heat your oil in a pan on medium-high. Sear the roast to get a brown crust on all sides. It should take about 3-4 minutes per side.
Add everything to the crockpot, stirring well to make sure your seasoning and tomato paste mix well into the broth. If you really want to boost the flavor, you can deglaze your pan with a little bit of the broth, and pour it into the crockpot as well.
Cook your cranberry pot roast until the roast is tender and veggies are fork-soft. You can either set the crockpot to low heat for 7-8 hours, or high heat for 5-6 hours.
Enjoy your roast atop rice or mashed potatoes. Garnish with fresh herbs if desired.
Cook's Tips
• Deglazing the pan will really add an extra depth to your flavor. You can use a little bit of your broth, or you can add a splash of red wine to the pan for this step.
• Tougher cuts of meat, like chuck roast, work best in the crockpot. If using leaner cuts, you may want to check the meat sooner into the cooking time to be sure they don’t dry out. It's even better in the instant pot. Sear and cook on high pressure for about an hour.
Storage Instructions
- Store leftovers in the refrigerator for 3-4 days.
- Cranberry pot roast will keep in the freezer for up to 3 months.
- If freezing, you can separate your meat and liquid into portion sizes for faster reheating.
Serving Suggestions
- Serve with rice, buttered noodles, or mashed potatoes.
- Warm rolls, mashed sweet potatoes, broccoli or collard greens all make great sides with this dish.
FAQ:
Choosing tougher cuts of meat, like chuck roast, help make the best, most tender meat. Patting the meat dry and searing it before adding it to the crockpot really help to lock in moisture.
The crockpot is so convenient, and low and slow really makes the meat tender and juicy. However, you can also prepare this cranberry pot roast in the oven if you have a dutch oven or large, oven-safe pot. Heat the oven to 325. Cover your pot and cook for 3 ½-4 hours.
While a good seasoning goes a long way, layering flavors is really what makes a pot roast flavorful and delicious. Beef broth will help to accentuate the natural flavors of the meat. A little balsamic vinegar or some red wine creates a perfect balance. Adding the right veggies will also add the perfect savory note.
Looking for more weeknight slow cooker or instant pot dinners? Try These!
Tried this Slow Cooker Cranberry Pot Roast recipe or any other recipes and love it? Please leave me a comment and recipe rating below. Feel free to also tag me, I love to see your creations and sharing them. For more inspiration follow us on Instagram Or like us on Facebook
Cranberry Pot Roast
Ingredients
- About 3 lbs Chuck Pot Roast
- 1.5 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 tbsp Olive Oil
- 1 medium Onion diced
- 3 Carrots rough chopped
- 2-3 springs of Thyme
- 1 cup Fresh Cranberries
- 1.5 cup Beef Broth
- 1 tbsp Tomato Paste
- 1 Packet of Gravy Seasoning or Pot Roast Seasoning
- 2 tbsp Balsamic Vinegar
- 1 cup Canned Cranberry Sauce
- 2 large Russet Potatoes medium diced.
Instructions
- Pat roast dry with a paper towel and season it liberally with salt, pepper and garlic salt.
- Over med-high heat sear each side in olive oil. around 3-4 minutes each side, making sure to get a nice browned crust.
- Add all ingredients to crock pot and give a good stir to fully mix seasoning and tomato paste. Optional but you may also deglaze pan with a little beef stock and add juices and cooked bits to the crock pot as well for added flavor.
- Cook on low for 7-8 hours or high for 5-6 hours or until roast is tender and vegetables are softened.
- Serve over rice or mashed potatoes if desired and garnish with fresh herbs.
Notes
Other cuts of beef like flat or point brisket, rump roast, top round and shoulder roast may be used. Also pork shoulder and lamb shoulder make great non beef alternatives.
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