This Slow Cooker Cranberry Pot Roast is a beautifully delicious and simple main dish to add to your holiday table. Thank you to the Ohio Beef Council for sponsoring this post. All opinions are mine alone.
The marinade for this cranberry pot roast is delightfully sweet and savory. I combined some cooked bacon with cranberry juice, apple butter, pure maple syrup, Dijon mustard, fresh rosemary, salt and pepper. My beef roast gets all nice and tender in this flavorful broth. After shredding the meat, I added some red-skinned potatoes, Brussels sprouts and fresh cranberries. The result is a colorful plate of food that everyone is sure to enjoy. A nice medium-bodied red wine, like a merlot or zinfandel, would pair perfectly with this beef pot roast.
Can Pot Roast be Made in Advance?
This Slow Cooker Cranberry Pot Roast can be made in advance. Make the roast up through shredding the meat (scroll to the bottom for the full recipe with instructions). Let the beef cool on the counter to room temperature and then transfer the crock to the fridge overnight. Add the chopped potatoes and reheat the roast with potatoes for two hours on low heat. Add the Brussels sprouts and fresh cranberries. Stir well and continue to heat on low heat for an additional hour.
Facts about Ohio Beef:
- This holiday season, thousands of families across Ohio will buy beef. Ohioans spend about $4 billion each year on beef, which is a healthy, high-quality protein choice.
- Beef is packed with protein and 10 other essential nutrients, like iron, zinc and B vitamins, which help with cognition, weight management and muscle maintenance.
- Although many believe that industrial farming has taken the place of family farms and ranches, 98 percent of beef farms are family-owned and operated. Meet one of the 17,000 beef farming families in Ohio at www.OhioBeef.org.
- Ohio beef farmers are committed to providing excellent care for their animals, protecting and preserving the environment, and producing safe, wholesome beef for families. U.S. beef has one of the lowest carbon footprints in the world, 10 to 50 times lower than some nations.
- I used a 6-quart slow cooker for developing this recipe, similar to this one.
- Chuck roasts and round roasts are good choices for slow cooking.
- You could skip roasting the potatoes with this dish and serve the roast with mashed potatoes instead.
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Slow Cooker Cranberry Pot Roast
- 2 lb beef pot roast
- 2 slices thick cut bacon chopped
- 3/4 cup 100% real cranberry juice
- 1/4 cup apple butter
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 2 cups red skinned potatoes cut into 1/2-inch pieces
- 1 cup Brussels sprouts halved
- 1/2 cup fresh cranberries
- In a saucepan cook the bacon over medium high heat, stirring often, until crisp. Remove the pan from the heat.
- To the cooked bacon and fat, whisk in the cranberry juice, apple butter, maple syrup, Dijon mustard, rosemary, salt and pepper.
- Add the roast to your crockpot insert and pour the cranberry juice mixture over it. Cook on low heat for 6 hours, or until meat is easily shredded with two forks.
- Remove and shred the meat. Whisk in the sour cream to the liquid in the crockpot. Add the beef back to the crockpot and stir in the potatoes. Cover and cook on low heat for one hour.
- Stir in the Brussels sprouts and cranberries. Cover and cook on high heat for 30 minutes. Serve.