Cranberry Pot Roast

This cranberry pot roast is delicious and perfect for a cozy evening in.

Course dinner

Cuisine American

Keyword cranberry pot roast, family meals, instant pot roast, slow cooker meals

Prep Time 10

Cook Time 8

Servings

Calories 192kcal

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

Left overs may be refridgerated for 3-4 days or kept frozen for up to 3 months. Separate portions with juice and chill for faster cooling and better quality when reheating.
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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