A warm, comforting pot roast is always welcome at the dinner table, and this slow cooker cranberry pot roast takes it up a notch with a sweet-tart cranberry gravy that balances beautifully with tender beef.
It’s one of those easy pot roast recipes that’s festive enough for the holidays and simple enough for weeknights.
What makes this crockpot roast stand out is how little effort it takes. With a short prep time, the beef simmers low and slow until it’s melt-in-your-mouth tender, while the cranberry sauce creates a rich gravy with a hint of brightness.
If you enjoy hearty dinners like slow cooker beef short ribs, crock pot garlic butter steak bites, or slow cooker pulled brisket, this recipe deserves a spot in your lineup.
The best part…
- The beef cooks to fork-tender perfection with minimal hands-on time.
- Cranberry sauce adds a seasonal twist to traditional beef pot roast.
- Everything simmers in the slow cooker, making cleanup simple.
- Works well for holidays or everyday comfort food dinners.
Ingredients
- Chuck roast: The best cut for a tender, flavorful beef pot roast in the crockpot.
- Brown gravy mix and onion soup mix: Build a savory base for the sauce.
- Onion, celery, and garlic: Aromatics that round out the flavor.
- Dried thyme: Adds an earthy touch that pairs well with cranberries.
- Cranberry sauce: Whole berry canned cranberry sauce gives the gravy both texture and a hint of sweetness.
- Butter: Adds richness and depth to the sauce.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make cranberry pot roast in the crockpot
Heat oil in a skillet over medium-high heat. Sear the chuck roast for 4–6 minutes per side, until browned. Transfer to the slow cooker.
Sprinkle the gravy mix and onion soup mix over the roast. Add onion, celery, garlic, and thyme around the beef.
Spread the cranberry sauce over the top and dot with butter.
Cover and cook on low for 8–10 hours, until the beef is fall-apart tender.
Serve with the cranberry gravy spooned over the top. Add fresh cranberries or herbs if you’d like a holiday touch.
Substitutions & variations
- Different cuts of beef: Brisket, bottom round, or stew meat all work well.
- Other proteins: Pork roast, turkey tenderloin, or chicken breasts can be used with adjusted cook times.
- Cranberry options: Jellied cranberry sauce can replace whole berry if that’s what you have.
- Vegetables: Add carrots and potatoes directly to the crockpot for a one-pot meal.
- Seasoning adjustments: Use only onion soup mix if preferred; the gravy mix helps thicken and deepen the flavor.
What to serve with cranberry pot roast
This roast pairs beautifully with garlic mashed potatoes, egg noodles, or rice to soak up the cranberry gravy. A side of roasted vegetables or a simple green salad balances the richness.
Storing and reheating leftovers
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat gently on the stovetop until warmed through.
Helpful Tips
- Always sear the beef before slow cooking; it adds depth to the final flavor.
- If you’d like a thicker sauce, whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the gravy during the last 30 minutes of cooking.
- Prep the vegetables and sauce the night before to save time in the morning.
FAQs
Yes, cook on high for 4–5 hours, but the meat will be more tender when cooked low and slow.
The cranberry flavor mellows during cooking, leaving a rich, slightly sweet gravy. If you’d rather, you can replace it with apricot preserves or onion gravy.
Yes, freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Our slow cooker cranberry pot roast is a must for the holidays
This slow cooker cranberry pot roast is the kind of meal that feels special enough for a holiday table but is easy enough for any night of the week.
With tender beef, a flavorful gravy, and minimal effort, it’s sure to become a family favorite.
Happy cooking!
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Crockpot Cranberry Pot Roast
Equipment
- Crockpot 6qt
Ingredients
- 3.5 lb chuck roast
- 1 oz Dry onion mix envelope
- 2 oz Dry onion soup mix envelope dry
- 1 medium Onion diced
- 3 ribs celery sliced
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- 14 oz cranberry sauce
- 4 tablespoons Unsalted butter sliced
Serving Suggestions
- Fresh cranberries for topping
- Fresh herbs for topping
Instructions
- Warm a drizzle of oil in a skillet over medium-high heat. Sear the roast on both sides until a golden crust forms, about 4–6 minutes per side. Move the roast to your crockpot.
- Sprinkle the gravy mix and onion soup mix directly over the roast. Add the onion, celery, garlic, and thyme around the meat.
- Spoon the cranberry sauce over the top, then dot with butter slices.
- Cover and cook on low for 8–10 hours, until the beef shreds easily with a fork.
- Spoon the cranberry gravy from the pot over the sliced roast before serving. Garnish with fresh cranberries and herbs, if desired.
Notes
- Searing matters: Browning the roast first adds flavor and helps lock in juices.
- Thicker gravy tip: If the sauce seems too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last 30 minutes of cooking.
- Prep ahead: You can assemble everything in the crock the night before (except searing), cover, and refrigerate. In the morning, quickly sear the roast and set it to cook.
- Serving idea: This pot roast pairs beautifully with creamy mashed potatoes, egg noodles, or rice to soak up the cranberry gravy.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stovetop over medium heat until warmed through.
Nutrition
