Cranberry Pot Roast

Cranberry Pot Roast

67
Amy Brinsko Williams 2

"Easy slow cooker or dutch oven recipe. Great over white rice."

Ingredients

4 h 35 m {{adjustedServings}} servings 587 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
  2. Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
  3. Cook until the roast easily pulls apart with a fork, about 4 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

67
  1. 90 Ratings

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This was delicious! The cranberry sauce sweetened the meat perfectly. I used cranberry sauce with berries. It looked pretty, but I can't say I noticed a difference in the taste. It didn't ha...

This recipe was INCREDIBLE. I only used 1 can of whole cranberry sauce, and then 2 cups of beef broth with a half cup of red wine, then I added a packet of dry onion soup mix. My family is still...

The flavor was heaven! The cranberry flavor was subtle but VERY good! Next time I think I'll try using the cranberry sauce with chunks in it. It was perfect with the 'fanned baked potato' rec...