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Slow-Cooked Cranberry Pot Roast

A cozy and comforting pot roast simmered to perfection with cranberries, ideal for busy days or entertaining friends.
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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
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast Choose a larger cut for better results.
  • 1 can (14 oz) cranberry sauce This is the secret ingredient for flavor.
  • 1 packet onion soup mix Easy way to add flavor.
  • 1 cup beef broth For a rich, savory taste.
  • 4 medium carrots, chopped Adds sweetness and color.
  • 3 medium potatoes, chopped Adds heartiness to the dish.
  • Salt and pepper to taste Essential for flavor enhancement.

Method
 

Preparation
  1. Start by seasoning your beef chuck roast with salt and pepper, rubbing it in well.
  2. If you have time, sear the roast in a hot skillet for 4-5 minutes on each side until browned for extra flavor.
  3. In your slow cooker, mix together cranberry sauce, onion soup mix, and beef broth. Place the seasoned roast on top.
  4. Toss in the chopped carrots and potatoes around the roast and give it a light stir.
  5. Cover and set your slow cooker on low for about 8 hours or on high for 4-5 hours.
  6. Once done, remove the roast, slice it, and serve it with the vegetables and sauce.

Notes

Don’t worry if the sauce looks lumpy; it will blend in upon serving. Store leftovers in an airtight container in the fridge for up to 3 days.