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Cranberry Pot Roast

A close-up of a juicy cranberry pot roast served with whole baby potatoes and carrots in a rich gravy.
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A tender, slow-cooker pot roast with a sweet and tart cranberry sauce, perfect for a hands-off holiday meal or Sunday supper.

Ingredients

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  • 3–4 lb chuck roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup cranberry sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb baby carrots
  • 1 lb small red potatoes, halved

Instructions

  1. Season the chuck roast with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
  3. Transfer the roast to your slow cooker.
  4. Add the sliced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
  5. Pour in the beef broth, cranberry sauce, Worcestershire sauce, and soy sauce. Stir to combine.
  6. Add thyme and the bay leaf. Pour the liquid mixture over the roast in the slow cooker.
  7. Add the carrots and potatoes around the roast.
  8. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender.
  9. Remove the bay leaf before serving.

Notes

  • Serve with mashed potatoes and dinner rolls to soak up the delicious sauce.
  • This recipe is great for make-ahead holiday dinners.
  • Consider this a comforting fall or winter dinner.

Nutrition

Find it online: https://cutcooktaste.com/cranberry-pot-roast/