Print

Slow Cooker Cranberry Pot Roast

Close-up of tender, shredded cranberry pot roast served with roasted potatoes and whole cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a tender, sweet and savory beef roast using your slow cooker, perfect for a hands-off Sunday supper or holiday meal.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 cup whole cranberry sauce
  • 1/2 cup dried cranberries
  • 1 medium onion, sliced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the sliced onion, carrots, and celery in the bottom of your slow cooker.
  2. Place the chuck roast on top of the vegetables.
  3. In a separate bowl, whisk together the beef broth, cranberry sauce, dried cranberries, Worcestershire sauce, thyme, salt, and pepper.
  4. Pour the liquid mixture evenly over the roast and vegetables.
  5. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
  6. Remove the roast and shred it using two forks, or slice it against the grain.
  7. Return the meat to the slow cooker and stir to coat with the juices.
  8. Serve hot with mashed potatoes and rolls.

Notes

  • For a thicker sauce, remove the liquid from the slow cooker after cooking and simmer it on the stovetop with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water until thickened.
  • This recipe works well as a make-ahead holiday dinner; cool completely, then store in the cooking liquid in the refrigerator for up to 3 days. Reheat slowly in the slow cooker or oven.

Nutrition

Find it online: https://cookerycommand.com/cranberry-pot-roast-slow-cooker-recipe/