Crockpot Christmas Cranberry Pot Roast

Step-by-step instructions

Sear the meat: In a skillet, heat olive oil over medium heat. Sear the beef chuck roast on all sides until it’s beautifully browned.
Onion base: Place the sliced onion at the bottom of the crockpot. This not only adds flavor but helps the beef cook evenly.
Combine: Add the seared roast right on top of the onions.
Mix the sauce: In a bowl, whisk together cranberry sauce, beef broth, balsamic vinegar, thyme, salt, and pepper. Once mixed, pour this delicious sauce over the roast.
Slow cook: Cover and let it cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender.
Serve: Slice the pot roast and serve it with the luscious cranberry sauce drizzled on top.

Best ways to enjoy it

When it comes to serving Crockpot Christmas Cranberry Pot Roast, the options are plentiful! For a cozy presentation, arrange the sliced beef on a large platter and pour the cranberry sauce over the top, garnishing with fresh thyme.

Pair it with buttery mashed potatoes or creamy polenta for a satisfying meal. Don’t forget a side of roasted vegetables or a crisp green salad to complete the plate. And for those who enjoy a hearty sandwich, shred some leftover roast and pile it on a crusty roll—delicious!

How to store

Leftovers are a hallmark of cooking in bulk, so you might find yourself wondering how to handle them properly. Cool the pot roast completely before transferring it to an airtight container. In the refrigerator, it can last for 3 to 4 days.

If you want to hold onto your yummy pot roast longer, consider freezing it! Portion out the meat and sauce in freezer bags, and it can last for up to 3 months. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat gently on the stove or in the microwave.

Helpful cooking tips

While this recipe is simple, a few pro tips can elevate your dish even further:

Sear well: Don’t skip the searing step; it creates a flavorful crust that enhances the overall taste.
Add herbs: Fresh herbs like rosemary or parsley can be added for an extra layer of flavor if you have them on hand.
Adjust sweetness: If you prefer a less sweet sauce, reduce the amount of cranberry sauce or add a bit more beef broth to balance it out.

Creative twists

Feeling adventurous? Here are some fun variations to try:

Cranberry-orange twist: Add some orange zest and juice to the sauce for a citrusy brightness that complements the cranberries.
Spicy kick: Include a pinch of red pepper flakes for an unexpected heat that plays beautifully with the sweet and savory flavors.
Alternative meats: Consider trying this recipe with pork shoulder for a different flavor profile that pairs fabulously with cranberry.

FAQs

What’s the prep time for this pot roast?

Prep time is around 15-20 minutes. Most of the work is just searing the roast and mixing the sauce!

Can I substitute the beef broth?

Yes! You can use vegetable broth or even chicken broth if that’s what you have on hand.

How do I know when the meat is done?

The roast is ready when it’s fork-tender, typically after 6-8 hours on low or 3-4 hours on high. Use a meat thermometer to check that it has reached at least 190°F for optimal tenderness.

Can I use frozen meat?

It’s best to thaw your roast prior to cooking for even cooking. If it’s frozen, adjust the cooking time accordingly to ensure it cooks thoroughly.