Slow Cooker Cranberry Roast
Slow Cooker Cranberry Roast | Transform your favorite pot roast into a holiday creation with cranberries! This roast has tons of vegetables and is cooked in a savory cranberry sauce. The addition of cranberry sauce brings a unique full body flavor to this roast and is perfect for the holiday season. With simple ingredients like dry onion soup mix and dried herbs you can make this easy to make dinner any time of year!
The roast is super tender and full of delicious flavor, put this slow cooker cranberry roast together in the morning and come home to the delicious scent of dinner! So good that the leftovers are just as good as the first night!
YOU CAN ALSO MAKE THIS CRANBERRY ROAST IN THE OVEN!
If you choose, you can also cook this roast in the oven. Just place the roast and seasonings into a roasting pan. Cover and roast at 350° for 2 hours, basting occasionally with sauce. Add potatoes and carrots; spoon sauce over vegetables, cover and roast an additional hour.
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Slow Cooker Cranberry Roast
This roast has tons of vegetables and is cooked in a savory cranberry sauce. The addition of cranberry sauce brings a unique full body flavor to this roast.
Ingredients
- 1 boneless top sirloin roast (4 pounds)
- 1 tablespoon salt
- 10 ounce reduced-sodium beef broth, undiluted
- 1/2 cup cranberry sauce with whole cranberries
- 1/2 cup ketchup
- 1 package (1 ounce) dry onion soup mix
- 2 teaspoons minced garlic
- 1 teaspoon dry mustard
- 1/2 teaspoon dried marjoram and dried thyme
- 1 teaspoon ground black pepper
- 8 medium potatoes, unpeeled, halved
- 1 (one pound) bag of carrots, peeled and cut into large pieces
Instructions
- Sprinkle roast all over with salt and place in a large slow cooker.
- In a medium bowl, whisk together broth, cranberry sauce, ketchup, onion soup mix, garlic, dry mustard, marjoram, thyme and black pepper.
- Add the potatoes and carrots to the roast; pour sauce over meat and vegetables
- Cover, set slow cooker on high and cook 6 hours then turn down to low for 2 additional hours.
- Slice roast thinly and serve it on a platter surrounded by the vegetables.
- Skim off as much fat as possible from sauce in pan.
- Serve sauce on the side.
NOTE: I served the leftover cranberry sauce on the side with the roast.
MORE SLOW COOKER MEALS
SLOW COOKER BEEF DIP SANDWICH 2. SLOW COOKER SPICY PINEAPPLE CHICKEN 3. SLOW COOKER TERIYAKI PORK
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More pot roast recipes you might like. ULTIMATE SLOW COOKER POT ROAST and MISSISSIPPI POT ROAST.
This looks delish ! Can it be put in a slow cooker or better in roasting pan?
Did you ever try this in a crockpot??
No, I haven’t Ryan but I think I will for Christmas! Thanks for the idea! 🙂
‘The Roast of Christmas Past’ is my favourite pot roast recipe….a wonderful version of the classic. I’d passed along the Loonyspoons recipe book years ago, and was sad to see that it was no longer in print. This website has truly come to my rescue!! Thanks!!!
Hi Chris, Yes! I love their cookbook! 🙂 Great recipes.
Everything looks so good
Thanks Judy.
Can I use a rump roast
Hi Patricia, You can use any roast for this recipe.