This Slow Cooker Cranberry Pot Roast takes a Fall twist by adding cranberries. Easy to throw in the slow cooker, it’s a great savory and satisfying choice for these cooler evenings.
Season beef all over with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is shimmering, add the beef. Sear on two sides for about 2 minutes per side. Transfer beef and juices to a 4-quart slow cooker.
Add onion, carrots, cranberries, beef broth, wine, sugar, mustard, and thyme. Stir to combine. Cover with its lid, then cook on high for 4 to 5 hours or on low for 8 to 10 hours.
Season with salt and pepper to taste. If a thicker gravy is desired, transfer 3 cups of the liquid to a saucepan and simmer for 20 minutes, until reduced by half. Stir back into slow cooker, then serve hot over mashed potatoes.
Slow Cooker Cranberry Pot Roast
Serves 4 to 6
2 ½ pounds beef chuck roast, cut into chunks
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup onion (from one medium), diced
4 large carrots, peeled and sliced
10 ounces fresh or frozen cranberries
2 cups beef broth
1 cup cabernet sauvignon
3 tablespoons sugar, or more to taste
2 tablespoons whole grain mustard
1 ½ teaspoons dried thyme leaves
Season beef all over with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is shimmering, add the beef. Sear on two sides for about 2 minutes per side. Transfer beef and juices to a 4-quart slow cooker.
Add onion, carrots, cranberries, beef broth, wine, sugar, mustard, and thyme. Stir to combine. Cover with its lid, then cook on high for 4 to 5 hours or on low for 8 to 10 hours.
Season with salt and pepper to taste. If a thicker gravy is desired, transfer 3 cups of the liquid to a saucepan and simmer for 20 minutes, until reduced by half. Stir back into slow cooker, then serve hot over mashed potatoes.
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