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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
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
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 482kcal


  • 4 pound bottom round roast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 medium onion, peeled and diced
  • 6 medium carrots, peeled and chopped ½ inch thick
  • 2 stalks celery, chopped ½ inch thick
  • 3 cloves garlic, minced
  • 14.5 ounce low-sodium beef broth
  • ½ cup Marsala wine
  • 2 Tablespoons balsamic vinegar
  • 3-4 drops Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon thyme
  • 1 bay leaf
  • 12 ounce fresh cranberries
  • 1-2 teaspoons olive oil
  • salt and pepper, to taste


  • Season the beef with the garlic powder, onion powder, salt and pepper, to taste.
  • In a Dutch Oven or stockpot over medium heat, add 1 teaspoon olive oil. Sear the meat on all sides.  Approximately 5-10 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.


  • 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.


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