Main Dishesbellyfull
Crockpot Cranberry Pot Roast
Practically effortless Crockpot Cranberry Pot Roast with tart cranberries and sweet pearl onions, which results in super tender meat and a wonderful rich flavorful sauce!
👥 8 Servings⏱️ Prep & Cook: 8h 15m⏳ Prep: 15 min🔥 Cook: 8h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- skillet
- bowl
- whisk
📝 Preparation Steps
1
Coat a 6-quart slow cooker with nonstick cooking spray.
2
Heat the oil in a heavy bottomed skillet over medium-high; swirl to coat.
3
Season roast generously on both sides with salt and pepper and place in the hot skillet; cook until nicely browned, 2 to ⏱️ 3 minutes per side. Transfer to the slow cooker.
pepper1 teaspoon
4
In a medium bowl, whisk together the beef broth, red wine, Worcestershire sauce, and honey; pour over the roast.
beef broth7 ouncesWorcestershire sauce2 tablespoonshoney2 tablespoons
5
Scatter the bay leaves, frozen cranberries, and frozen onions to the slow cooker around the roast.
bay leaves2
6
Cook on low for ⏱️ 8-10 hours.
7
Discard bay leaves. Shred the meat or tear off small portions; serve as is or over mashed potatoes with some of the sauce!
bay leaves2mashed potatoes (, for serving (optional))
Nutrition Facts
calories
509 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
902 mg
protein Content
45 g
cholesterol Content
156 mg
carbohydrate Content
15 g
saturated Fat Content
12 g
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