Cranberry Pot Roast
Cranberry Pot Roast pairs tender, slow-cooked beef chuck with a tangy-sweet cranberry gravy that balances richness with bright, fruity notes. Searing builds deep flavor, while the slow cooker yields shreddable meat and a glossy sauce perfect over mashed potatoes or noodles. Ideal for cozy dinners or holiday gatherings when you want comforting, crowd-pleasing flavors.
- Prep20 mins
- Cook4 hrs 15 mins
- Serves10
- DifficultyEasy
- 1
Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until it dissolves. Pour the sauce into a slow cooker set to High.
- 2
Meanwhile, season the beef roast with salt and pepper, then sprinkle the flour evenly over it.
- 3
Heat the vegetable oil in a large skillet over medium heat. Sear the roast in the hot oil until browned on all sides, about 2 minutes per side. Move the roast to the slow cooker with the chopped onion.
- 4
Cook until the roast shreds easily with a fork, about 4 hours.
- Calories 424.33 kcal High
- Protein 40.57 g Good Source
- Carbs 38.83 g Moderate
- Total Fat 12.58 g Moderate
- Saturated Fat 2.82 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 119.74 mg High
- Sodium 305.94 mg Moderate
- Fiber 1.39 g Low Source
- Sugar 27.06 g High
- Added Sugar 1.31 g Low Source
- Calcium 43.12 mg Low Source
- Iron 4.71 mg Good Source
- Potassium 65.43 mg Low Source
- Vitamin A 1.66 mcg_rae Low Source
- Vitamin C 0.81 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Onions 🧅