Cranberry Pot Roast

Cranberry Pot Roast

62 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    4 h 15 m
  • Ready In

    4 h 35 m
Amy Brinsko Williams
Recipe by  Amy Brinsko Williams

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

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Reviews (62)

Rate This Recipe
Lulu
67

Lulu

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 have a noticable cranberry taste. My grocery store didn't have pot roast, only tri-tip roast (it was on sale) so I used that. After putting my roast in the crockpot I chopped up the onion, but also added a couple of teaspoons of chopped garlic, baby carrots, and sliced mushrooms (there was no more room for potatoes.) Approximately 3 1/2 hours later the roast was done. I turned down the crockpot to low. I cut up potatoes and added more baby carrots to a seperate pot. I laddled the liquid from the crockpot into my pot of potatoes and carrots and boiled them for about 15 minutes. All the vegetables tasted delicious and I couldn't tell which had cooked in the crockpot and which had cooked on the stove. I invited my parents over for dinner and everyone loved it. The meat was moist and tender and everything had a touch of sweetness. Even the kids had seconds.

i luv 2 cook
58

i luv 2 cook

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 giving me kisses...my husband...oooh he LOVED IT!! Thank you thank you thank you!! this is going to be a family FAVORITE.

Fawn
49

Fawn

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' recipe. This will be our staple pot roast recipe!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 35.4 g
  • 55%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 32.5 g
  • 65%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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