Why You’ll Love This Recipe
This pot roast is incredibly easy to prepare — just set it and forget it in the slow cooker. The cranberry sauce adds a unique, slightly sweet flavor that pairs beautifully with the beef. The result is melt-in-your-mouth meat with a rich, festive gravy that’s perfect over mashed potatoes or rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chuck roast (or any well-marbled beef roast)
- Canned whole berry cranberry sauce
- Onion (sliced)
- Garlic (minced)
- Beef broth
- Worcestershire sauce
- Balsamic vinegar
- Fresh or dried rosemary
- Salt and pepper
- Cornstarch and water (optional, for thickening)
Directions
- Season the beef roast generously with salt and pepper.
- In a large skillet, sear the roast on all sides over medium-high heat to lock in flavor (optional but recommended).
- Place the sliced onion and garlic in the bottom of the slow cooker.
- Set the roast on top of the onions.
- In a small bowl, mix together the cranberry sauce, beef broth, Worcestershire sauce, balsamic vinegar, and rosemary. Pour over the roast.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the meat is fork-tender.
- Once cooked, remove the roast and shred or slice.
- To thicken the gravy (optional): mix 1–2 tablespoons of cornstarch with cold water and stir into the cooking liquid. Cook on high for 10–15 minutes until thickened.
- Serve the beef with the cranberry gravy spooned on top.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 8–9 hours on low or 4–5 hours on high
Total time: up to 9 hours 15 minutes
Variations
- Add vegetables: Include carrots, potatoes, or parsnips in the slow cooker for a one-pot meal.
- Use fresh cranberries: Cook them down with sugar and water to make your own sauce.
- Try different herbs: Swap rosemary for thyme or sage for a different flavor profile.
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Use pork: A pork shoulder also works wonderfully with the cranberry sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat until warmed through, or microwave individual portions.
This dish also freezes well. Let it cool completely, then freeze in a container for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use fresh cranberries instead of canned sauce?
Yes, cook them down with sugar and water first to create a sauce similar to the canned version.
What cut of beef works best for pot roast?
Chuck roast is ideal due to its marbling and tenderness after slow cooking.
Do I have to sear the meat first?
Searing adds extra flavor but isn’t required. You can skip it if short on time.
Can I add vegetables to the slow cooker?
Yes, root vegetables like carrots and potatoes are great additions and cook well with the roast.
Is the cranberry flavor overpowering?
No, it adds a subtle sweetness that balances the savory beef and broth.
Can I cook this in the oven instead?
Yes, place everything in a Dutch oven and bake at 300°F (150°C) for 3–4 hours.
What can I serve with cranberry pot roast?
Mashed potatoes, rice, egg noodles, or crusty bread work perfectly to soak up the gravy.
How do I thicken the sauce?
Use a cornstarch slurry (cornstarch + cold water) and cook on high until thickened.
Can I use leftover cranberry sauce from the holidays?
Absolutely — this is a great recipe for using up leftover sauce.
Is this recipe freezer-friendly?
Yes, it freezes well. Store the meat and gravy in a freezer-safe container for up to 2 months.
Conclusion
Slow Cooker Cranberry Pot Roast is a delicious, hands-off meal that combines tender beef with the festive flavor of cranberries. It’s a great way to elevate a classic dish with minimal effort and maximum flavor. Perfect for holidays or any night you want a comforting, home-cooked dinner, this recipe is sure to impress.
PrintSlow Cooker Cranberry Pot Roast
Slow Cooker Cranberry Pot Roast is a comforting, savory-sweet dish featuring tender beef slow-cooked in a cranberry-infused gravy. It’s an easy, festive twist on a classic pot roast, perfect for holidays or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3–4 lb chuck roast (or similar beef roast)
- 1 can (14 oz) whole berry cranberry sauce
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried or 1 tbsp fresh rosemary
- Salt and pepper to taste
- 1–2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Instructions
- Season roast generously with salt and pepper.
- Optional: In a skillet over medium-high heat, sear the roast on all sides until browned.
- Place sliced onion and minced garlic in the bottom of the slow cooker.
- Set the roast on top of the onions.
- In a bowl, combine cranberry sauce, beef broth, Worcestershire sauce, balsamic vinegar, and rosemary. Pour over the roast.
- Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.
- Remove roast, shred or slice.
- Optional: Mix cornstarch and cold water, stir into cooking liquid. Cook on high for 10–15 minutes until thickened into a gravy.
- Serve beef with cranberry gravy spooned over top.
Notes
- Add carrots or potatoes to the slow cooker for a complete one-pot meal.
- Use leftover homemade or canned cranberry sauce for convenience.
- This dish freezes well—store cooled meat and gravy in freezer-safe containers.
- For a stronger herb flavor, add a sprig of fresh rosemary during cooking and remove before serving.
- No need to sear if in a rush, but it adds extra flavor depth.
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
