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.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 587
- Sugar: 18g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 140mg
