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A rustic bowl of tender Cranberry Pot Roast served with baby potatoes, carrots, and a sprig of fresh rosemary garnish.

Crockpot Cranberry Pot Roast

This tender Cranberry Pot Roast combines the rich, savory flavors of a classic pot roast with a hint of sweet and tangy cranberries, creating a truly unique and comforting meal perfect for chilly evenings. Slow-cooked to perfection in your crockpot, it's an effortless dish that delivers maximum flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs Chuck Roast trimmed of excess fat
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1 1/2 cups Beef Broth low sodium
  • 1/2 cup Dry Red Wine or additional beef broth or unsweetened cranberry juice
  • 1 can Whole Berry Cranberry Sauce (14-16 oz)
  • 2 tbsp Brown Sugar or maple syrup
  • 1 tsp Dried Thyme
  • 3 medium Carrots peeled and cut into 1-inch pieces
  • 1 1/2 lbs Potatoes Yukon gold or red, quartered
  • 2 stalks Celery cut into 1-inch pieces
For the Gravy (Optional)
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large Skillet
  • Tongs
  • Whisk

Method
 

Prepare the Roast
  1. Pat the chuck roast dry with paper towels. Season generously all over with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared roast to the slow cooker.
Sauté Aromatics & Build Sauce
  1. Add the chopped onion to the same skillet (add a little more oil if needed). Sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in the red wine (or extra broth/cranberry juice) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
  3. Stir in the beef broth, whole berry cranberry sauce, brown sugar, and dried thyme. Whisk until the cranberry sauce is mostly dissolved and the mixture is smooth. Bring to a gentle simmer, then remove from heat.
Slow Cook
  1. Add the carrots, potatoes, and celery around the seared roast in the slow cooker.
  2. Pour the cranberry sauce mixture over the roast and vegetables.
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the roast is fork-tender and shreds easily.
Finish and Serve
  1. Carefully remove the roast from the slow cooker and place it on a cutting board. Shred the meat with two forks.
  2. Optional Gravy: If desired, make a cornstarch slurry by whisking together cornstarch and cold water in a small bowl. Stir the slurry into the liquid in the slow cooker. Cook on high for 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
  3. Return the shredded meat to the slow cooker with the vegetables and thickened sauce. Stir gently to combine. Serve hot, garnished with fresh parsley.

Notes

For an extra pop of flavor and texture, consider adding 1/2 cup of fresh or frozen cranberries (no need to thaw) to the slow cooker during the last hour of cooking. This cranberry pot roast pairs wonderfully with mashed potatoes, rice, or a side of crusty bread to soak up all the delicious sauce. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.