Crockpot Cranberry Pot Roast
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.
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
Calories: 602kcalCarbohydrates: 33gProtein: 45gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 174mgSodium: 1178mgPotassium: 930mgFiber: 2gSugar: 20gVitamin A: 335IUVitamin C: 3mgCalcium: 73mgIron: 5mg
Tried this recipe?Let us know how it was!
