Recipe by Amy Brinsko Williams
"Easy slow cooker or dutch oven recipe. Great over white rice."
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2 (14.5 ounce) cans
1 (4 pound)
beef chuck roast
salt and ground black pepper to taste
sweet onion, chopped
This was delicious! The cranberry sauce sweetened the meat perfectly. I used cranberry sauce with berries. It looked pretty, but I can't say I noticed a difference in the taste. It didn't have a noticable cranberry taste. My grocery store didn't have pot roast, only tri-tip roast (it was on sale) so I used that. After putting my roast in the crockpot I chopped up the onion, but also added a couple of teaspoons of chopped garlic, baby carrots, and sliced mushrooms (there was no more room for potatoes.) Approximately 3 1/2 hours later the roast was done. I turned down the crockpot to low. I cut up potatoes and added more baby carrots to a seperate pot. I laddled the liquid from the crockpot into my pot of potatoes and carrots and boiled them for about 15 minutes. All the vegetables tasted delicious and I couldn't tell which had cooked in the crockpot and which had cooked on the stove. I invited my parents over for dinner and everyone loved it. The meat was moist and tender and everything had a touch of sweetness. Even the kids had seconds.
I'm disappointed. This roast was good, but it was just roast. The cranberry flavor was too subtle. If I make this recipe again, I will decrease the other liquids and add dried cranberries.
This recipe was INCREDIBLE. I only used 1 can of whole cranberry sauce, and then 2 cups of beef broth with a half cup of red wine, then I added a packet of dry onion soup mix. My family is still giving me kisses...my husband...oooh he LOVED IT!! Thank you thank you thank you!! this is going to be a family FAVORITE.
The flavor was heaven! The cranberry flavor was subtle but VERY good! Next time I think I'll try using the cranberry sauce with chunks in it. It was perfect with the 'fanned baked potato' recipe. This will be our staple pot roast recipe!
Like others I used one can of regular and one can of jellied cranberries. Next time I'll use all regular because I love whole cranberries. I put in a bag of baby carrots half way through. Everything came out delicious. A nice, easy recipe.
Pot Roast isn't my favorite cut of meat but I thought this turned out very nice. I used the whole cranberry sauce which was great. I forgot the water...opps but didn't need it. I also deglazed the browning pan with the onions before adding them to the slow cooker for extra flavor. My four pound roast was ready in four hours on high.
I absolutely loved this! Just ate the lefteovers for lunch. This is so much easier than my old pot roast recipe with tons of different seasonings, and I think this one has a better flavor.
I tried this recipe with chicken. I reduced the liquid by replacing all liquid with 1 can of chicken broth. Otherwise i followed the recipe exactly. The flavor on the chicken was amaising. I will definitely do this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pot Roast
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 587
** Calories from Fat: 319
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