I love this recipe because it’s as easy as it is impressive. The cranberry sauce adds a subtle sweetness and a beautiful glaze to the roast, while the onion soup mix gives it depth and savory balance. It’s the perfect set-it-and-forget-it meal for busy days, family dinners, or even holiday gatherings. The aroma alone makes my kitchen feel cozy and inviting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 pound beef roast 1 ½ cups homemade cranberry sauce or one 14-ounce can 1 envelope dry onion soup mix 4 tablespoons butter 1 cup fresh or frozen cranberries
Directions
I place the beef roast in the bottom of my slow cooker.
In a bowl, I mix together the cranberry sauce and dry onion soup mix until combined.
I pour the mixture over the roast, making sure it’s evenly coated.
I place the butter on top of the beef and sprinkle the fresh or frozen cranberries around it.
I cover the slow cooker and cook on low for 6–8 hours or high for 4 hours, until the roast is tender and easily pulls apart with a fork.
Once done, I shred the meat directly in the slow cooker or transfer it to a plate for serving.
I spoon the rich cranberry sauce over the meat and garnish with fresh parsley for a beautiful finish.
Servings and Timing
This recipe makes about 6 servings and takes approximately 8 hours total—5 minutes for prep and 7–8 hours of slow cooking. Each serving contains about 587 calories.
Variations
I sometimes add baby carrots, onions, or small potatoes to the slow cooker for a complete one-pot meal. For a richer flavor, I use a tablespoon of balsamic vinegar or a splash of beef broth in the sauce mixture. When I want a thicker sauce, I stir in a quick cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) during the last 15 minutes of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over low heat or in the microwave. To freeze, I place the cooled meat and sauce in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.
FAQs
What cut of beef works best for this recipe?
I prefer chuck roast for its marbling and tenderness, but round roast or rump roast also work well.
Can I use canned cranberry sauce?
Yes, both canned and homemade cranberry sauce work perfectly. I just choose whichever is more convenient.
Can I make this recipe ahead of time?
Definitely. I prepare everything in the slow cooker insert the night before, cover it, and refrigerate until I’m ready to cook.
How do I thicken the sauce?
I mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker at the end, letting it simmer for a few minutes until thickened.
Can I cook this on high instead of low?
Yes, cooking on high for about 4 hours works, though the roast will be slightly less tender than when cooked low and slow.
Can I use fresh cranberries instead of frozen?
Absolutely. Both fresh and frozen cranberries work beautifully in this recipe.
What should I serve with cranberry pot roast?
I love serving it with mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce.
Can I make this dairy-free?
Yes, I simply replace the butter with olive oil or a dairy-free alternative.
How do I prevent the roast from drying out?
I make sure there’s enough liquid in the slow cooker and cook on low to keep the meat juicy and tender.
Can I use turkey or chicken instead of beef?
Yes, this sauce pairs wonderfully with poultry—especially turkey thighs or chicken breasts for a lighter variation.
Conclusion
I love how this Slow Cooker Cranberry Pot Roast turns a few simple ingredients into a comforting, flavorful meal that’s both unique and satisfying. The tender beef, tangy cranberries, and rich sauce make it perfect for family dinners or holiday occasions. It’s an easy, elegant dish that tastes like I spent all day cooking—when really, the slow cooker did all the hard work.
This Slow Cooker Cranberry Pot Roast combines tender, juicy beef with a sweet-tart cranberry sauce for a festive and flavorful meal. The slow cooker makes it effortless, producing a melt-in-your-mouth roast with a rich, tangy sauce that’s perfect for family dinners or holiday gatherings.
Total Time:8 hours 5 minutes
Yield:6 servings
Ingredients
3-pound Beef Roast (such as chuck or rump roast)
1 1/2 cups Homemade Cranberry Sauce or 1 (14-ounce) can Cranberry Sauce
1 envelope Dry Onion Soup Mix
4 tablespoons Butter
1 cup Fresh or Frozen Cranberries
Instructions
Place the beef roast in the bottom of the slow cooker.
In a bowl, mix together the cranberry sauce and dry onion soup mix until well combined.
Pour the cranberry mixture evenly over the roast.
Place the butter on top of the beef and scatter the fresh or frozen cranberries around it.
Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the roast is tender and easily pulls apart with a fork.
Shred the meat directly in the slow cooker or transfer it to a plate for serving.
Spoon the cranberry sauce over the roast and garnish with fresh parsley before serving.
Notes
Add baby carrots, onions, or potatoes for a full one-pot meal.
For a richer flavor, stir in 1 tablespoon balsamic vinegar or a splash of beef broth.
To thicken the sauce, mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the slow cooker during the last 15 minutes of cooking.
Use olive oil instead of butter for a dairy-free version.
Pairs perfectly with mashed potatoes, rice, or roasted vegetables.
