Cranberry Pot Roast

Name: Cranberry Pot Roast
Total time: 255 min
Yield: 10 Servings
Ingredients: 3 cups beef broth; 1 cup water; 2 (14.5 ounce) cans cranberry sauce; 1 (4 pound) beef chuck roast; 🧂 salt to taste; 🧂 ground black pepper to taste; 3 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 🧅 1 large sweet onion, chopped

Cost $25, save $35

Source: Recommended by CookPal

255 Min
10 Servings
$25

Cranberry Pot Roast

Cost $25, save $35

Source: Recommended by CookPal

255 Min
10 Servings
$25

INGREDIENTS

Liquid
- 3 cups beef broth
- 1 cup water
Sauce
- 2 (14.5 ounce) cans cranberry sauce
Meat
- 1 (4 pound) beef chuck roast
Seasoning
- 🧂 salt to taste
- 🧂 ground black pepper to taste
Dry ingredients
- 3 tablespoons all-purpose flour
Oil and Fats
- 2 tablespoons vegetable oil
Vegetables
- 🧅 1 large sweet onion, chopped

STEPS

Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.

Season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in a 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. Cook until the roast easily pulls apart with a fork, about 4 hours.

NUTRIENTS

Per 1 serving

🔥

587

Calories

33
Protein
34
Carbs
35
Fats

💡 For better flavor, sear the roast evenly on all sides before slow cooking.Serve over white rice or mashed potatoes for a complete meal.You can refrigerate leftovers for up to 3 days or freeze them for up to 3 months.