Looks Delic
I’m all about dinners that are easy to prepare and don’t take too much time or clean up. Crockpot dinner recipes are typically a perfect fit for this category. Occasionally they call for chopping vegetables or searing meat before setting the slow cooker to work its magic but this recipe doesn’t have any of that. Simply add the zero-prep ingredients, turn on your slow cooker and come back at dinner time.
This cranberry pot roast recipe is festive and a perfect dinner time option during the Thanksgiving season. I even served this pot roast one year for a family Thanksgiving dinner when guests had already enjoyed too much turkey at other meals recently. When I served it for Thanksgiving I put it over mashed potatoes and also served homemade Turkey and Cranberry Ravioli along side it (more on those two recipes in a few days.)
About The Ingredients
The main star of this recipe is the meat. Pot roast is the part of beef often labeled chuck roast. The supermarket or butcher usually sells it in a whole roast piece or sometimes it comes already cubed. Either is fine but for this recipe, if you buy a whole piece just cube it up yourself before starting to cook it. This will help the meat get extra tender and absorb more of the flavor from the other ingredients. Keep in mind that even though you’re slow cooking it, the quality of the meat still matters. Sometimes the inexpensive cuts of meat, like chuck, are a great place to spend a little extra money because you can typically still keep it within the budget.
The remaining ingredients you’ll need are just dried onion flakes, soy sauce and a can of whole cranberry sauce.
The Recipe For Slow Cooker Cranberry Pot Roast
This recipe comes from Stephanie over at A Year Of Slow Cooking. She has lots of great crock pot recipes and tips so if you don’t follow her already you should go check out her blog. Stephanie calls this recipe Super Simple Cranberry Roast (beef or pork) and you can find it by clicking here.
I served my Cranberry Pot Roast over egg noodles with a side of roasted carrots and a green salad. I also love to serve it over Creamy Mashed Potatoes to snack up all of the delicious juices.
If you give her recipe a try let me know in the comments below. Did you make it for a special occasion or just a weeknight dinner? Also make sure you leave her a recipe review here. Enjoy!
