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Cranberry Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 34 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Pot Roast combines tender, slow-baked chuck roast with the sweet and tangy flavors of whole berry cranberry sauce, brown sugar, and aromatic spices. Cooked low and slow in the oven, the roast becomes fork-tender and juicy, infused with the rich taste of onions, garlic, and Worcestershire sauce, making for a comforting and flavorful main dish perfect for family dinners.

Ingredients

Scale

Main Ingredients

  • 4 lb chuck roast
  • 1 large yellow onion (sliced into rings)
  • 1 cup whole berry cranberry sauce (not jellied)
  • 2 tablespoons brown sugar
  • 4 garlic cloves (finely minced)
  • 1 tablespoon dried minced onion
  • 1 teaspoon ground thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure an even and slow cooking environment for the roast.
  2. Prepare Onion Bed: Layer the sliced yellow onions evenly in a large baking dish, creating a flavorful base for the chuck roast to rest on during cooking.
  3. Position Roast: Place the chuck roast on top of the onion bed carefully, making sure it sits evenly.
  4. Season Roast: Sprinkle the minced garlic, brown sugar, dried minced onion, ground thyme, kosher salt, and black pepper evenly over the top of the roast to infuse it with savory and sweet flavors.
  5. Add Cranberry Sauce: Spoon the whole berry cranberry sauce evenly over the surface of the roast to provide tangy moisture and taste.
  6. Drizzle Worcestershire Sauce: Pour the Worcestershire sauce around the roast to enhance the savory depth and juiciness of the dish.
  7. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture, then bake in the preheated oven for 3 hours until the roast is fork-tender.
  8. Shred and Mix: Remove the roast from the oven, shred the meat directly in the baking dish, and mix it well with the pan juices and softened cranberries for maximum flavor.
  9. Serve: Serve the cranberry pot roast hot, ideally accompanied by mashed potatoes and green beans for a complete meal.

Notes

  • Use a chuck roast weighing around 4 pounds for the best balance of tenderness and flavor.
  • Whole berry cranberry sauce delivers better texture and flavor than jellied sauce.
  • Covering tightly with foil is essential to keep the roast moist and tender during the long bake.
  • Leftovers can be refrigerated and taste great reheated with extra pan juices.
  • This dish pairs well with classic sides like mashed potatoes and steamed green beans or roasted vegetables.
  • Adjust seasoning to taste, especially salt, depending on your preferred flavor intensity.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://jarbaker.com/cranberry-pot-roast-recipe/