Crock Pot Cranberry Pot Roast - Tender chuck roast meets the irresistible tang of cranberry sauce, au jus, chili sauce, and beef broth, creating a savory-sweet symphony of flavors. Let your slow cooker work its magic while you savor the anticipation of a mouthwatering meal that's perfect for any occasion. It's comfort food at its finest, and the perfect recipe to impress your family and friends.
Season roast with garlic salt, onion powder, and pepper.
Heat oil in a large skillet. Sear roast on all sides. Place roast in the crock pot.
Whisk together cranberry sauce, chili sauce, au jus gravy mix, and beef broth. Pour sauce over roast.
Cook on low for 8-10 hours, or high for 4-5 hours.
Notes:
What kind of beef roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use brisket or round roast.
Do I need to pan-sear the meat before adding it to the slow cooker? Searing or browning the meat is not necessary. To brown the roast, heat vegetable oil or olive oil in a large skillet. Sear the roast for a few minutes on each side. Place meat in the crockpot. Use a little beef broth to deglaze the skillet and scrape up the brown bits from the pan and add to the slow cooker. Those browned bits are flavor gold!
Does pot roast get more tender the longer it cooks? Yes! Chuck roast, brisket, or round roast all contain connective tissues that will slowly break down into rich collagen as they cook in the crockpot. Collagen takes time to break down. Using the slow cooker method to cook pot roast results in a tender, melt-in-your-mouth, fall-apart beef.
I use Heinz Chili Sauce. Look for it near the ketchup at the grocery store.
Do not make the gravy. You are only using the dry mix.
Feel free to add your favorite vegetables to the slow cooker:
onions
mushrooms
potatoes
carrots
garlic cloves
green peas
Can I make Cranberry Pot Roast on the stovetop? Yes. Sear the roast in a Dutch Oven. Add the remaining ingredients, scraping up any browned bit from the bottom of the pot. Bring to a boil. Reduce to medium heat and simmer until the roast is tender, about 3 hours.
Store leftovers in an airtight container in the refrigerator.