Description
This Slow Cooker Cranberry Roast Beef is an easy and flavorful holiday dinner recipe that combines tender beef roast with a sweet and tangy cranberry onion sauce. Perfect for chilly nights, it requires minimal ingredients and hands-off cooking for a delicious main course.
Ingredients
Scale
Main Ingredients
- 3 pound beef roast
- 1 (14 ounce) can cranberry sauce
- 1 envelope dry onion soup mix
- 4 tablespoons butter
- 1 cup fresh or frozen cranberries
- Parsley for garnish
Instructions
- Prepare the roast: Place your beef roast in the slow cooker, ensuring it fits comfortably.
- Mix the sauce: In a bowl, combine the canned cranberry sauce with the dry onion soup mix until well blended.
- Add sauce and butter: Pour the cranberry and onion soup sauce over the beef roast, then evenly place the butter on top of the roast.
- Add cranberries: Sprinkle fresh or frozen cranberries around the beef roast inside the slow cooker.
- Cook the roast: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the meat is tender and easily falls apart.
- Shred and serve: Once cooked, shred the beef roast with forks, plate it, and garnish with fresh parsley if desired before serving.
Notes
- This recipe is ideal for easy holiday dinners, requiring just a few simple ingredients.
- The combination of cranberry sauce and onion soup mix creates a flavorful sauce without extra effort.
- You can use fresh or frozen cranberries depending on availability.
- For best results, cook low and slow to ensure tender, shreddable beef.
- Garnishing with parsley adds a fresh touch and color contrast to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 1257 kcal
- Sugar: 23 g
- Sodium: 416 mg
- Fat: 77 g
- Saturated Fat: 33 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 104 g
- Cholesterol: 439 mg
