Cranberry Pot Roast Recipe -
Cranberry Pot Roast Recipe
  • READY IN 4+ hrs

Cranberry Pot Roast

Recipe by  

"Easy slow cooker or dutch oven recipe. Great over white rice."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs 15 mins

    4 hrs 35 mins


  1. Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
  2. Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
  3. Cook until the roast easily pulls apart with a fork, about 4 hours.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2009

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.

Most Helpful Critical Review
Nov 27, 2009

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.

Nov 18, 2009

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 husband...oooh he LOVED IT!! Thank you thank you thank you!! this is going to be a family FAVORITE.

Nov 02, 2009

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!

Nov 18, 2009

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.

Nov 18, 2009

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.

Nov 04, 2009

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.

Dec 11, 2009

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.


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  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 35.4 g
  • 55%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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