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Cranberry Pot Roast

Cranberry Pot Roast

Amy Brinsko Williams

"Easy slow cooker or dutch oven recipe. Great over white rice."
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4 h 35 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 69
  1. 93 Ratings

Most helpful positive review

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 ha...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ha...

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...

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' rec...

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. Everyt...

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 ...

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 wil...

Sinfully good....what a meal on a lazy Sunday afternoon!!! Couldn't decide which I liked more so I added one can of jellied cranberry sauce, and one can of whole berry cranberry sauce, plus a fe...

Very tender and moist. Next time I will use more salt and garlic. The cranberries were a nice change and enhanced the flavor. I too, used crushed cranberries as well as dried cranberries. I...

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