Recipe by The Ethical Cook
"I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day."
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1 (3 pound)
boneless beef chuck roast
1 (16 ounce) can
1 (16 ounce) can
dry mustard powder
apple cider vinegar
I made this today using a slow cooker and it was wonderful! I browned the beef first and then followed the recipe except that I added half of a fairly large onion. I deglazed the pan which got the sauce ingredients warm to go into the slow cooker and preserved all the wonderful caramelized beef flavor. Cooked it on low for six hours and served with mashed potatoes and cooked carrots. I didn't thicken the broth but you could if you wanted to. It was a really good dinner and I am looking forward to the leftovers tomorrow! Thanks for a great recipe!
Flavor okay but couldn't really taste the cranberry. Alright but nothing special. Maybe adding an onion would help?
Too flavorful, moist and tender to be so easy to prepare! And the sauce is incredible. I'm saving some for burgers on the grill. Thank you!
Wonderful! I've been trying to find a pot roast recipe that both my husband and I love and this is it! Not too sweet, not too acidic. I followed the recipe exactly.
I also threw in some leftover seafood cocktail sauce to use it up since it's basically tomato sauce and horseradish.
I essentially followed janet7th's same method of sear and deglaze. Before adding the sauce to the slow cooker it tasted a bit too 'bottled cocktail saucy', but 5 hours on low allowed the vinegar and horseradish to mellow out and work their mojo on the beef, which was oh-so-tender. I chose to leave the sauce thin, but it could have been easily thickened by simply reducing or whisking in a slurry. Because this recipe is soo easy and delicious, I'll most likely make again, but with the additions of onion (either sliced white or chopped green) and more horseradish toward the end of cooking time (more zing) and maybe even whole berry cranberries (just for interest). Super recipe, Ethical Cook, especially for the upcoming holidays.
I had high hopes for this recipe as we love cranberry sauce. I really couldn't taste the cranberry - there was way to much tomato sauce to allow the cranberry and horseradish flavors to shine. There was a ton of sauce / gravy which I ended up tossing out. It needs onion for sure, maybe even dry onion soup mix.
I love this. It is sooooo tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pot Roast by Michelle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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