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slow cooker cranberry pot roast on top of the best mashed potatoes They are drizzled with the pot roast gravy and chopped parsley
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5 from 1 vote

Slow Cooker Cranberry Pot Roast

Ultimate comfort food in this tasty Slow Cooker Cranberry Pot Roast! Adding fresh cranberries to the roast and slow cooking makes a tender roast to enjoy with family and friends. 
Course Main Course, Main Dish, Slow Cooker
Cuisine American
Keyword cranberry pot roast, crockpot cranberry pot roast, slow cooker cranberry pot roast
Prep Time 15 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 482kcal
Author Eileen Kelly

Equipment

Ingredients

Instructions

  • Season the beef with the garlic powder, onion powder, salt and pepper.
  • In a Dutch Oven or stockpot over medium heat, add 1 Tablespoon canola oil and the unsalted butter. Sear the meat on all sides.  Approximately 10 minutes. Remove meat and set aside. If needed, add the second teaspoon of olive oil. Add the onions, celery, and carrots. Brown them slightly about 5 minutes. Add the minced garlic and saute another minute. 
  • To the pot add the beef broth. stir to get the browned pieces from the bottom of the pot to combine flavors, about 2 - 3 minutes. Turn heat off the pot.
  • To the slow cooker, add the Marsala wine, balsamic vinegar, Worcestershire sauce, Dijon mustard, thyme, and bay leaf. Stir together. Carefully add the seared beef and all the ingredients from the stock pot. Add the cranberries. 
  • Cover with lid and cook on low for 8 hours or high for 4 hours. Meat should be tender and slice easily. Serve over mashed cauliflower, mashed potatoes, or egg noodles.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
  • Feel free to add potatoes to the crock pot if you prefer a one-pot meal.
  • Can be cooked in the oven. After step 3. Place the Dutch oven with the lid on pot into a preheated oven at a temperature of 325 degrees.  Cook for about 4-5 hours depending on the size of your roast. 
  • Can be made ahead in either crock pot or Dutch oven and reheated. 
  • I have made and frozen in freezer bags for make ahead meals. I defrost and reheat in the oven at 325 degrees for about 20 minutes.
  • Any nutritional value used is an estimate. These figures can change based on ingredients and portion size.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 

Nutrition

Serving: 8servings | Calories: 482kcal | Carbohydrates: 9g | Protein: 63g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 229mg | Potassium: 817mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7700IU | Vitamin C: 4.5mg | Calcium: 36mg | Iron: 5.7mg