This eggless hash dish makes a filling breakfast with little preparation. It’s a traditional corned beef breakfast hash with a Mexican flair. If you want more protein, you may have this with a fried egg.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 (1 ounce) envelope dry onion soup mix
- 1 (3 pound) beef chuck roast
- 1 (16 ounce) can jellied cranberry sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker and top with cranberry sauce.
- Cover and cook on Low for 8 hours.
- Remove roast from the slow cooker and set aside. Adjust the slow cooker to High.
- Whisk together butter and flour in a bowl; slowly mix into liquid remaining in the slow cooker to create a thick gravy. Serve with roast.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 532 mg |
| Sugars | 29 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy and delicious. As mentioned, it has a lot of liquid for making the gravy. I used whole canned cranberry sauce and liked having the whole berries. I did find 8 hours too long for my slow cooker on low. I checked the beef temp at 7 hours and it was done, if I had left it for 8 it would have been very overcooked. Also wasn’t too successful with adding vegetables – put in cut up potatoes and brussels sprouts at 4 hours and neither was done so had to remove them and finish up cooking separately. Will definitely make this again, without adding the vegetables.
We LOVE this roast, and as others have suggested, mix a can of jellied and a can of whole berry cranberry sauce. I always make a roux of the butter and flour in a separate pot and add the juices rather than making the gravy in the crockpot, but that’s my personal preference. I usually make the Oven Roasted Potatoes by JMRYGH whenever we have this. YUM!!!
So good and sooooo easy!
This going to be to go for a roast! So flavorful. I served it over orzo, and it was yummy.
This smelled amazing while it cooked all day in slow cooker. Super easy recipe. Hubby liked this more than I did, I found it to be a little too sweet. Gravy was fantastic over both the roast and mashed potatoes. Nice change though from traditional roast.
I tried a pork roast and a beef roast, both were delicious!!
I have made this many times. My husband loves this recipe!
This was a huge hit! It sounded like a weird combo, but I was in the mood to experiment so I used beef. I made whole berry sauce and poured the hot sauce over the meat (2 c cranberries, 1 c water, 3/4 sugar boiled until berries pop and sauce thickens), which sped up the cooking time. I added a little ground black pepper, then cooked on high for 1 1/2 hours and low for 4. I cooked the roux on the stove top for about 5 minutes, then whisked in about 3/4 cup of the gravy to the roux before adding it back to the crock pot. Very fork tender, and the gravy was excellent! The cranberry flavor was a nice background note, but my non-cranberry eaters all loved it.
I used a pork roast and substituted in (1 tsp each) thyme, beef powder, paprika and (1/2 tsp each) salt and pepper for the onion soup mix as that’s what I had on hand. Not wanting or needing to wait 8 hours, I cooked it for 4 on high, and it turned out brilliantly. It’s pleasingly sweet and sour, the pork is tender, and like others have said, it produces a lot of juices, which I’m gonna attempt to make gravy with.
Made it as written, meat came out great and the Cranberry gravy is nice flavor . I will make this again.
Made this as is. Was by far the best (and easiest) pot roast I have ever made!!
excellent, didn’t change a thing!
It was delicious! I made it per instructions, but did add some baby carrots. The carrots picked up a lot of the cranberry sweetness, which we didn’t particularly like. I did halve the dry onion soup mix and cranberry sauce, to match the poundage of the meat we had. Six hours in the slow cooker had it fork tender. I am going to experiment next time: twice the amount of dry soup mix to half the amount of cranberry sauce. I think this change might make it more on the savory side.
Really easy and tastes great! I added sliced onions to it.
I don’t even like beef but this was delicious! I will say I am a sweet tooth and you can definitely taste a little sweetness in this. My husband isn’t a sweet tooth and he thought it was fine but not amazing like I thought. The meat was tender and cooked perfectly. I added some carrots and potatoes the last 2 which ended up delicious. I added 1/4 cup of water when I added the veggies, along with a few squirts of ketchup and grape jelly (only did this because it looked like it needed more liquid). Will definitely make again!
Made it exactly as written with a beef chuck roast. It was cooked after 7 hours on low and was even better the next day. Not too sweet and not too salty. It was quite good. Would recommend.
So good!
this a really great recipe. I’ve made it several times. You can actually use any kind of cheap beef roast and I’ve also used a pork roast as well. Not the butt though. A nice pork sirloin roast is a good one which is what I used.
We will definitely make this again. I’m a vegetarian so I added celery, onions and carrots. I served it with mashed garlic potatoes. For the thickening I used corn starch and it made a great gracy. My husband asked that this be “put into the rotation.”
The roast was wonderful! I added a cut up sweet potato for the last 3 hours and we loved that too. The gravy is a little sweet, which we like, and goes great with mashed potatoes.
Turned out awesome! My husband absolutely loves it. I’ve made it with beef and pork roasts! I also add mushrooms to the gravy.