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Cranberry Pot Roast Recipe

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4.4 from 82 reviews

This Cranberry Pot Roast is a deliciously tender and flavorful beef chuck roast cooked slowly with fresh cranberries, cranberry sauce, baby red potatoes, garlic, and rosemary. The combination of savory roast and tart cranberries makes a perfect American-style dinner that’s both hearty and festive.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Beef and Seasoning

  • 3 pounds beef chuck roast, boneless
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons canola oil

Vegetables and Aromatics

  • 2 pounds baby red potatoes
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary

Cranberry Mix and Broth

  • 14 ounces canned whole cranberry sauce
  • 1 cup fresh cranberries
  • 3 cups beef broth

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the beef.
  2. Season the Roast: Season the chuck roast evenly with kosher salt and coarse ground black pepper to enhance the meat’s flavor.
  3. Sear the Roast: Heat the canola oil in a large Dutch oven over medium-high heat until hot and shimmering. Add the roast and sear for about 4-5 minutes on each side, or until a deep brown crust forms to lock in juices.
  4. Add Ingredients to Pot: Place the baby red potatoes around the roast in the Dutch oven. Pour in the canned cranberry sauce, add the minced garlic, dried rosemary, fresh cranberries, and beef broth, distributing evenly.
  5. Roast in Oven: Cover the Dutch oven and place it in the preheated oven. Cook for 3 to 3 ½ hours, until the beef is tender and the flavors meld together.
  6. Optional Sauce Thickening: About 30 minutes before the roast is done, skim off any fat from the surface. Mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry, add to the pot, and continue cooking uncovered for the last 30 minutes to thicken the sauce.

Notes

  • Use a heavy Dutch oven or oven-safe pot with a lid for best results.
  • The cornstarch slurry is optional and can be skipped if you prefer a thinner sauce.
  • Fresh cranberries add a tart pop, but you can increase canned cranberry sauce slightly if fresh are unavailable.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

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