Crockpot Cranberry Pot Roast

Tender Crockpot cranberry pot roast with chuck roast slow cooked in sweet tart cranberry gravy. A cozy family dinner or festive holiday main.

Having pot roast again and again can feel repetitive, especially if you don't switch in or out a component every once in a while, so I came up with this Crockpot cranberry pot roast to shake things up. The idea of adding cranberry sauce to pot roast seemed unusual even to me, but I figured if it worked with pork, why not beef?

When I was first serving it to my family, I was honestly skeptical because it's so different from the usual potatoes and carrots pot roast we're all used to. The sweet-tart cranberry glaze coating the beef felt like a gamble, and I wasn't sure if everyone would be on board with something that strayed so far from our traditional Sunday dinner. But everyone loved it, and I even caught Leo ladling more of that cranberry sauce onto his plate, which is his favorite thing to do with regular gravy.

The chuck roast gets so tender, it falls apart when you touch it. The sauce? Thick, glossy, sweet, and savory. The cranberries don't overpower that familiar pot roast flavor in the background, and I think that's why it works so well.

This may just be our new go-to pot roast recipe because not only is it good for casual weeknight dinners, it can be festive enough for the holidays too. I serve it with mashed potatoes, and the butter melted into everything makes it even richer. Everyone at the table has clean plates when this is what I make.

Ingredients

Chuck roast is what makes this pot roast so tender and flavorful because it has just enough fat to stay juicy during all those hours of slow cooking. The meat soaks up everything as it braises and practically falls apart when you try to slice it.

Whole berry cranberry sauce is what gives this dish that sweet-tart flavor that makes it different from regular pot roast. The berries break down and create this thick, glossy sauce that coats the meat perfectly. Dry onion soup mix and brown gravy mix build that rich, savory base without me having to make stock from scratch.

See the recipe card for exact quantities.

Step-by-step Instructions

This Crockpot cranberry pot roast is the perfect combination of savory and sweet, making it an ideal dish for a cozy family dinner or a special holiday meal. The slow cooking process results in a tender, juicy roast, complemented by a flavorful cranberry gravy.

Sear the Roast

Begin by heating oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the boneless chuck roast in the skillet. Sear the roast for 4–6 minutes on each side until it develops a rich, golden-brown crust. This step enhances the flavor and helps to lock in the juices. Once the roast is seared, transfer it directly to the Crockpot.

Add the Seasonings and Vegetables

Once the roast is in the Crockpot, sprinkle the brown gravy mix and dry onion soup mix evenly over the top. These mixes will form the base of the flavorful gravy. Add the diced onion, sliced celery, and minced garlic to the pot, ensuring they’re spread evenly around the meat. Sprinkle the dried thyme over the ingredients to bring a subtle herby note to the dish.

Add Cranberry Sauce and Butter

Next, spread the entire can of whole berry cranberry sauce over the top of the roast. The cranberry sauce will add a wonderful sweetness and tang, balancing the savory flavors from the gravy and soup mix. Place the sliced butter on top of the cranberry sauce. As the roast cooks, the butter will melt into the mixture, adding richness to the gravy.

Slow Cook the Pot Roast

Cover the Crockpot with its lid and cook the roast on low for 8–10 hours. This slow cooking process will tenderize the meat, allowing it to become so tender that it easily pulls apart with a fork. The long cooking time helps the flavors meld together, creating a delicious and hearty meal.

Serve and Garnish

Once the roast is tender, remove it from the Crockpot and shred the meat if desired. Serve the shredded or whole roast with the cranberry gravy from the Crockpot, spooning the flavorful sauce over the meat. For a festive touch, garnish with fresh cranberries and sprigs of fresh herbs, such as thyme or parsley, before serving. Enjoy!

Make it Better

To switch things up, you can substitute brisket, bottom round, beef ribs, stew meat, pork roast, pork or turkey tenderloin, or even chicken breasts in place of the chuck roast. Each of these cuts brings its own unique texture and flavor, so you can adjust cooking times accordingly. For a smoother cranberry sauce, try using canned jellied cranberry sauce instead of whole berry, which will give the sauce a more uniform texture. If you prefer a thicker sauce, simply swap out the dry onion soup mix for brown gravy mix, which will create a richer, creamier consistency. For an even heartier meal, add potatoes and carrots to the Crockpot, these veggies will absorb the delicious flavors and complement the dish perfectly.

Storage

Store any leftover pot roast in an airtight container in the refrigerator for 3–4 days. To reheat, place the roast and juices in a saucepan over medium heat and warm gently until heated through, stirring occasionally to keep the meat moist.

Recipe