cranberry pot roast
Yup, pot roast cooked with cranberry sauce and beef broth for 4 hours. Melt in your mouth in your slow cooker. With autumn and cooler weather right around the corner, this simple recipe will warm you up and have your house smelling delicious. Its excellelnt served with rice, mashed potatoes or even on warm from the oven buns. Recipe courtesy of allrecipes.
prep time
10 Min
cook time
4 Hr
method
Bake
yield
4 lb roast
Ingredients
- 3 cups beef broth
- 1 cup water
- 2 cans 14.5~ oz cranberry sauce (1 can may be enough)
- 4 pounds beef chuck roast
- - salt and ground pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large sweet onion, chopped (could use pkg. of lipton onion soup)
- ALSO GOING TO POST A RECIPE FOR PORK ROAST W/CRANBERRY/ORANGE PEEL & HONEY
How To Make cranberry pot roast
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Step 1Bring the beef broth and water to a boil in a saucepan over high heat. Stir in cranberry sauce until dissolved. Pour the sauce into slow cooker set to High.
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Step 2Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with flour. Heat the vegtable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
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Step 3Cook until the roast easily pulls apart with a fork, about 4 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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