Cranberry Pot Roast

I chopped cranberries and cooked them in the beef broth with brown sugar. I added a leek, small amount of celery, and carrots cut French style. Then I cooked the roast in my Dutch oven on the lowest setting and cooked it for 5 hours. Supper yummy!

I loved it. Reminded me of what my mom used to make using the onion soup mix. Will definitely make again.

I followed this recipe without any deviations, cooking it in a Dutch oven. I was disappointed because the roast didn’t seem to take on any of the flavor of the cranberry sauce and I found the end product to be bland. Overall, I was very disappointed and I won’t make this recipe again.

I followed the recipe exactly as written. I had high hopes that our family would like this because we love cranberry sauce. But, I am sad to say it wasn’t the best. The roast turned out very well, but we just didn’t care for the flavor of the sauce… Sorry! It was worth a try though.

I made this last night using the original list of ingredients; since the recipe does not specify, I used whole berry sauce. Though I switched the cook time and temperature to 8 hours on low, I changed nothing else. The meat cooked perfectly, but both I and my husband (who doesn’t care for “unusually flavored” meats) thought the beef was terribly bland, with way too little cranberry flavor. The sauce was very, very thin, more a tasty broth than a sauce. We tried pouring it over rice, and it just fell straight through to the plate, though the whole cranberries did add a nice sweetness. In retrospect, I don’t know why the flouring step is included. It does absolutely nothing to thicken the sauce, and I think browning without the flour would work just as well if not better, and with less mess. I will probably try this recipe again, but next time I will not add water and will probably add another can of cranberry sauce, perhaps regular instead of whole berry or a mixture. I will also deglaze the pan with red wine and the onions next time, as at least one other reviewer suggested. Definitely not a bad recipe, but it didn’t meet our expectations as written.

meat was tough, sauce was good though

I only use 1 cup of beef broth and omit the water. The beef will make more broth. I also use whole cranberry jelly, add garlic and a tablespoon of Italian seasoning. I do just throw everything in the slowcooker, it will blend itself. Super happy I found this recipe, have made it a few times for family and now they request it. Great for thanksgiving cravings! Thank you for the recipe.

My Husband REALLY loved it. I took out one cup on liquid and used a second can of cranberry and 1/2 dried cranberry’s. Also added 1/4 tsp. of cayenne pepper for a little heat.

Easy and delicious. I found the cranberry flavor to be just right — not overpowering, but definitely there. It added a really interesting sweet, complex flavor. I added large chunks of sweet potatoes and carrots to the slow cooker, as well as a tot of dark spiced rum, and substituted a gluten free flour mix for browning the roast (for my celiac spouse). I will definitely make this again.

For a twist on your boring, old slow cooker Pot Roast recipe, this is FABULOUS! I took the cue from ‘i luv 2 cook’ and deviated a bit from there. Boiled 2 cups beef broth, 1 can cranberry sauce and 1/2 cup Merlot while browning roast on both sides, forgot flour. Mixed sliced onions, carrots & red potatoes on bottom of crock pot about 2″ high, sprinkled with Beau Monde Seasoning & Italian herbs. Placed roast on top of veges, filled sides of roast with more veges, even to top of roast. Poured cranberry/broth mixture slowly over roast & sprinkled with pkg of Lipton Onion Soup mix. Cookled on low, 6-7 hours & wala, everyone loved it!!

Wonderful! I made this yesterday (halved the recipe) and I just love it. The broth/sauce is wonderful over a vegetable like steamed green beans. I used the cranberry sauce with whole cranberries included and I’m glad. I expect to make this again often.

This was the best pot roast that I’ve ever made! My hubby and kids couldn’t get enough! I reduced liquid to 2 cups of organic beef broth, I first added broth to crockpot along with 2 big handfuls of dried cranberries (I didn’t have cranberry sauce so I used dried cranberries they plumper up and dissolved and their flavor was amazing!) I seasoned roast with salt and pepper and sprinkled with rice flour, browned the roast and set in crackpot. In the same pan I sautéed large diced onion and then deglazed the pan with 1/2 cup of port wine. After scraping up all of the flavor bits from the bottom I poured the port onion mixture into the crackpot. About an hour before it was done I added 3 sweet potatoes diced pretty small and 2 portabella mushrooms sliced into 1/4 inch slices. This is definately a new favorite in our dinner rotation 🙂

This one is a great hit with my family. I have given out the recipe many times. I don’t usually add the onion per my taste and it is wonderful.

Very good slow cooker recipe. The cranberry gives the beef a nice sweet yet tart taste. My 8 year old liked it and he doesn’t usually go for sweeter meat dishes.

Delicious! I’ll be making this again soon. The cranberries made everything an interesting color.

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 will make again.

Made nice gravy. I was expecting more of a tart cranberry taste but I used jellied sauce instead of whole berry. Will have to try it with whole berry sauce next time.

I discovered this a short time ago, and it has become a favourite dished. I had not thought of serving pot roast for a dinner party, but this one changes that – rave reviews all around the table

I liked this the cranberry flavor wasn’t strong but noticeable and kind of sweet. My husband however thought it was just ok so he covered his in worcestershire sauce.

my kind of cooking easy and yummy. served with mashed potatoes perfect!

Too sweet for me – the cranberries were awkward with the beef.