Cranberry Pot Roast
Transform your family dinner into a show-stopping feast with this savory-sweet Cranberry Pot Roast, a comforting one-pot dish bursting with flavor. This recipe combines tender beef chuck roast, slow-cooked until fall-apart perfection, with the rich, tangy sweetness of whole cranberry sauce. Enhanced by aromatic garlic, onions, and earthy thyme, the roast is nestled alongside carrots and potatoes for a hearty, balanced meal. Perfectly seared and braised in a flavorful beef broth with a splash of Worcestershire sauce, this pot roast is ideal for cozy gatherings or special occasions. Ready in just 15 minutes of prep before slow-cooking to irresistible tenderness, it’s a foolproof way to make a meal that feels elegant yet effortless. Serve the beef alongside its melt-in-your-mouth vegetables and drizzle with the cranberry-infused sauce for a dish that’s as beautiful as it is delicious. Great for your next holiday table or a comforting weeknight supper, this recipe is both timeless and unforgettable.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 can (14 ounces) whole cranberry sauce
- 1 teaspoons dried thyme
- 1 leaf bay leaf
- 2 tablespoons worcestershire sauce
- 4 medium carrots
- 4 medium potatoes
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Thinly slice the yellow onion and mince the garlic cloves. Add both to the pot and sauté for 3-4 minutes until softened and fragrant.
Pour the beef broth into the pot and scrape the bottom with a wooden spoon to deglaze, releasing any browned bits stuck to the pan.
Stir in the cranberry sauce, dried thyme, and Worcestershire sauce, mixing well to combine.
Return the seared roast to the pot, along with the bay leaf. Cover and reduce the heat to low, or transfer the pot to a preheated oven at 325°F (163°C). Cook for 3 hours.
Peel and cut the carrots and potatoes into large pieces. After the roast has cooked for 3 hours, add the vegetables around the meat in the pot. Re-cover and continue cooking for an additional 1 hour, or until the vegetables are tender and the meat is easily shreddable.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Discard the bay leaf before serving.
Serve the pot roast with the cooked vegetables and cranberry-infused sauce drizzled over the top.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 30.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
