Slow Cooker Cranberry Pot Roast
Make a tender beef roast with sweet and tart cranberry flavor using your slow cooker. This is a simple set-and-forget meal perfect for Sunday supper or holidays.
- Prep Time: 15 min
- Cook Time: 8 hours
- Total Time: 8 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 lb beef chuck roast
- 1 cup beef broth
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- In a small bowl, whisk together the beef broth, balsamic vinegar, brown sugar, thyme, salt, and pepper.
- Pour the liquid mixture over the roast.
- Scatter the dried cranberries, carrots, and celery around the roast.
- 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.
- Remove the roast and vegetables. Shred the beef with two forks if desired.
- Skim any excess fat from the liquid remaining in the slow cooker.
- Serve the roast with the sauce, vegetables, and pan juices over mashed potatoes or with warm rolls.
Notes
- For extra flavor, sear the roast on all sides in a hot skillet before placing it in the slow cooker.
- This roast tastes great made a day ahead; cool it completely before refrigerating, then reheat slowly.
- Serve this dish with creamy mashed potatoes and soft dinner rolls.
Nutrition
- Serving Size: 1 serving (approx. 5 oz meat)
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 38
- Cholesterol: 110