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Slow-Cooked Cranberry Pot Roast

This Slow-Cooked Cranberry Pot Roast is a comforting and easy dish perfect for busy days, combining seasoned beef with sweet cranberries and savory herbs for a delightful family meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast
  • 1 cup fresh or canned cranberry sauce Canned is a good substitute for fresh.
  • 1 cup beef broth Vegetable broth can be used as an alternative.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste Generously season the roast.
  • Fresh cranberries for garnish (optional) For presentation.

Method
 

Preparation
  1. Sprinkle salt and pepper generously on both sides of the roast.
  2. In a large skillet, heat a little olive oil over medium-high heat and brown the roast on all sides for about 3-4 minutes per side (optional).
  3. In your slow cooker, add the chopped onion, minced garlic, carrots, and celery, and then place the seared (or raw) roast on top.
  4. Pour the beef broth and cranberry sauce over the roast, and sprinkle dried thyme and rosemary on top.
  5. Cover the slow cooker and set it to low for about 8-10 hours.
Serving
  1. Once done, carefully remove the roast and allow it to rest, then shred or serve whole.
  2. Ladle some sauce over the top before serving.

Notes

If you don’t have fresh cranberries, canned will do just fine. This dish makes great leftovers, and the flavors deepen over time, making it even more delicious.