Recipe by Amy Brinsko Williams
"Easy slow cooker or dutch oven recipe. Great over white rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple and satisfying 5-star pot roast in your slow cooker.
See how to make a super simple, tender pot roast in the crock pot.
Come home to a delicious slow-cooked pot roast dinner.