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Slow-Cooked Cranberry Pot Roast

This slow-cooked cranberry pot roast combines savory beef with a sweet and tangy cranberry sauce, making it a perfect easy meal for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 pounds beef chuck roast Choose a decent quality roast for the best flavor.
  • 1 cup cranberry sauce Use your favorite type for the best taste.
  • 1 cup beef broth Low-sodium options are available.
  • 1 onion, chopped
  • 4 carrots, sliced
  • 3 potatoes, diced Any variety works; Yukon gold or russets are great.
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • to taste Salt and pepper

Method
 

Preparation
  1. Season the beef chuck roast with salt and pepper.
  2. Heat a splash of oil in a large skillet over medium-high heat.
  3. Sear the roast on all sides for about 4-5 minutes per side until browned.
  4. Place chopped onions, carrots, and potatoes in the bottom of your slow cooker.
Cooking
  1. Lay the seared roast on top of the veggies.
  2. In a separate bowl, mix the cranberry sauce, beef broth, Worcestershire sauce, minced garlic, and thyme.
  3. Pour this mixture over the roast in the slow cooker.
  4. Cover the slow cooker and set it on low for about 8 hours or high for 4 hours.
Serving
  1. Once cooking time is up, shred the roast with two forks.
  2. Mix well with the veggies and sauce and serve hot.

Notes

If you don't have a slow cooker, you can use a covered Dutch oven at 325°F (165°C) for 3-4 hours. Add green beans during the last 30 minutes of cooking for extra color and nutrients. For leftovers, cool completely before transferring to an airtight container for 3-4 days of storage.