Slow Cooker Cranberry Pot Roast


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Add a delicious twist to your ordinary roast with this Cranberry Pot Roast recipe. You’ll make a super easy whole berry cranberry sauce with just a few ingredients, giving the beef chuck roast a unique flavor the whole family is sure to enjoy.

Chuck roast is one of my favorite meats to cook. If you’re looking for delicious ways to cook one, try my Slow Cooker Apple Cider Pot Roast or Slow Cooker Jack Daniel’s Pot Roast.

Pot roast on a platter with veggies and cranberries.
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Why you should try this beef roast recipe

Cooking a chuck roast to fork tender isn’t hard, but coming up with different varieties can be. That’s where this recipe comes in handy. It takes the flavors of the season by using fresh cranberries to whip up not only a homemade cranberry sauce but also a roast beef meal that still pairs with the traditional carrot and potato sides.

Everything is cooked in the crock pot, which cuts back on prep time and the cooking time is long enough for you to get other things done throughout the day. By dinnertime, you’ll have the finished roast on a serving platter and ready to eat. It’s sure to be a huge hit! If you are looking for a classic pot roast, try my Slow Cooker Pot Roast.

Recipe Ingredients

Ingredients for cranberry pot roast on a table.
  • Chuck Roast: You’ll want to use a beef chuck roast that is at least 3 pounds, especially if you’re feeding a family.
  • Vegetable Oil: This is used to sear the roast before adding it to the crockpot.
  • Seasonings: Salt, black pepper, minced garlic cloves, dried rosemary, and bay leaf are used to season this meal.
  • Baby Potatoes: These will be halved to create a hearty dish.
  • Baby Carrots: The small size is just enough to help give this dish a great side option and goes well with the potatoes.
  • Fresh Cranberries: These can be fresh dried cranberries or frozen cranberries. If you can’t find them, they can be left out altogether. If you have left over cranberries, make my Warm Christmas Punch recipe.
  • Whole Cranberry Sauce: All the juices from this sauce combined with the fresh cranberries adds an amazing burst of tartness, but not too overbearing. (Jellied cranberry sauce can be used). We also use this in our slow cooker cranberry chicken.
  • Onion Soup Mix: I recommend using a packet of Lipton onion soup mix for this recipe. If you prefer you can make a homemade onion soup mix.
  • Beef Stock: This is used to help create the liquid that will later be turned into a delicious gravy that can be used as a garnish.
  • Cornstarch: Optional if needed for thickening.

Step-by-Step Directions

six images showing how to make cranberry pot roast in a slow cooker.

Step One – Place the seasoned pot roast into a large skillet with vegetable oil that has been heated over medium-high heat.

Step Two – Sear the roast in the skillet until nicely browned on all sides.

Step Three – In the slow cooker add the baby potatoes, carrots, and fresh cranberries.

Step Four – Place the seared chuck roast on top.

Step Five – In a small bowl, whisk together the cranberry sauce, soup mix, garlic, beef stock, and dried rosemary.

Step Six – Pour the cranberry mixture on top of the chuck roast and add the bay leaves.

Images showing how to make gravy for cranberry pot roast and also how to plate it.

Step Seven – Cover and cook on LOW for 8 hours, or until the beef is tender and easily pulls apart with a fork.

Step Eight – In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water.

Step Nine – Stir the thickening mixture into the juice from the cooked pot roast.

Step Ten – Remove roast and place it on a serving platter and shred using two forks. Add cranberries and vegetables and serve the pot roast with the cranberry sauce on top and garnishes of your choice. Enjoy!

Platter of cranberry pot roast with vegetables.

How to serve

  • This dish already has everything needed to create a full meal, so you can’t go wrong by serving it as is. You can always add dinner rolls, a dinner salad or slow cooker green bean casserole.
  • You can use some of the baby potatoes to make mashed potatoes and top them with some of the canned cranberry sauce.
  • As for toppings, you can add additional salt and pepper, fresh thyme, a drizzle of olive oil and apple cider vinegar (for a kick), as well as the berry sauce.
plate with roast and vegeatbles on it.

Recipe FAQs and Variations

Can I use beef broth instead of stock?

Of course! They both taste great in this recipe.

Can I use jellied cranberry sauce?

Yes, skip the whole cranberry sauce and use jellied instead if you prefer a smoother sauce.

Do I have to sear the chuck roast?

Yes. Make sure to sear the chuck roast before placing it in the slow cooker. This step helps lock in the flavors and adds a nice texture to the meat.

What do the cranberries actually do in this recipe?

The fresh cranberries add a burst of tartness to balance the sweetness of the cranberry sauce. If fresh cranberries are not available, you can leave them out.

Can I adjust the seasonings?

You can adjust the seasoning according to your taste preferences. Feel free to add additional herbs or spices such as thyme or garlic powder.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave.

Beef with gravy and vegeatbles and gravy.

More Slow Cooker Beef Recipes

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Platter of cranberry pot roast with vegetables.

Slow Cooker Cranberry Pot Roast

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours 10 minutes
Servings: 6
Add a simple and quick twist to your chuck roast by adding fresh cranberries and a delicious homemade cranberry sauce recipe.

Ingredients 
 

  • 3 lbs. chuck roast
  • 1 Tbsp. vegetable oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 lb. baby potatoes, Halved
  • 1 cup baby carrots
  • 1 cup fresh cranberries
  • 14 oz. can whole berry cranberry sauce
  • 1 oz. packet Lipton onion soup mix
  • 1 cup beef stock
  • 4 cloves garlic, Minced
  • 1 tsp. dried rosemary
  • 2 bay leaves
  • 2 Tbsp. cornstarch, optional if needed for thickening

Instructions 

  • Pat the chuck roast dry with a paper towel, season all sides with pepper and salt.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Sear the roast in the skillet until brown on all sides. Remove from the skillet and set aside.
  • In the slow cooker add the baby potatoes, carrots, and fresh cranberries. Place the seared chuck roast on top.
  • In a small bowl, whisk together the cranberry sauce, soup mix, garlic, beef stock, and dried rosemary.
  • Pour the cranberry mixture on top of the chuck roast and add the bay leaves.
  • Cover the crockpot and cook on LOW for 8-9 hours, or until the beef is tender and easily pulls apart with a fork.
  • (Optional): If you desire a thicker gravy, remove the beef from the slow cooker and set it aside. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water. Stir this mixture into the slow cooker and cook on HIGH for an additional 15 minutes, or until the sauce thickens.
  • Remove the bay leaves from the slow cooker. Shred the beef using two forks.
  • Serve the pot roast with the cranberry sauce on top. Garnish with fresh parsley, if desired. Enjoy!

Sarah’s Notes

  • Make sure to sear the chuck roast before placing it in the slow cooker. This step helps lock in the flavors and adds a nice texture to the meat.
  • The fresh cranberries add a burst of tartness to balance the sweetness of the cranberry sauce. If fresh cranberries are not available, you can leave them out.
  • You can adjust the seasoning according to your taste preferences. Feel free to add additional herbs or spices such as thyme or garlic powder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave.

Nutrition

Calories: 640kcal | Carbohydrates: 50g | Protein: 47g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1055mg | Potassium: 1272mg | Fiber: 4g | Sugar: 24g | Vitamin A: 3015IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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