Best 13 Cranberry Pot Roast Recipes

CRANBERRY POT ROAST

Steps:

• Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.

CRANBERRY POT ROAST

Steps:

• Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
• Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
• Cook until the roast easily pulls apart with a fork, about 4 hours.

CROCK POT CRANBERRY PORK ROAST AND GRAVY

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

POT ROAST WITH CRANBERRY SAUCE

Steps:

• Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

CRANBERRY POT ROAST

Steps:

• Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed., Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.

CROCK POT CRANBERRY PORT PORK ROAST

Steps:

• Put the roast in slow cooker.
• Mix in a bowl, cranberry sauce, port, and sugar.
• Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
• Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F.
• Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
• Bring to a boil.
• In a cup dissolve cornstarch in cold water.
• Stir into saucepan.
• Cook, stirring until thickened.
• Slice roast and serve over rice with sauce on top.

CRANBERRY POT ROAST

Steps:

• PREHEAT THE OVEN to 350°F.
• COMBINE THE FLOUR, salt, and pepper and thoroughly coat the roast in the seasoned flour. Over medium-high heat, heat about 1/4 inch of oil in the bottom of a heavy Dutch oven or other heavy pan large enough to hold the roast. Add the roast and brown well on all sides. Add the wine, cinnamon stick, and cloves. Cover the pan and roast in the oven until the meat is quite tender, 3 to 3 1/2 hours.
• COOK THE CRANBERRIES while the meat is roasting. In a small pan, combine the cranberries, water, and sugar and simmer, stirring often, just until the sugar has dissolved and the berries begin to burst. Set aside.
• WHEN THE ROAST IS TENDER, remove the pan from the oven and carefully ladle out and reserve all but about 1/2 inch of the pan drippings. Pour the cranberries and their liquid over the roast and return it to the oven, uncovered, for about 30 minutes.
• MAKE THE GRAVY while the roast is finishing. Put the reserved pan drippings in a small saucepan. In a small bowl, stir together the cornstarch and wine. Add this mixture and the beef stock to the saucepan. Cook over medium heat, stirring constantly, just until the sauce thickens. Season to taste with salt and pepper.
• TRANSFER THE ROAST to a carving board and cut into thick slices. Arrange the slices on a serving platter and spoon the cranberries and remaining pan drippings over. Serve immediately, passing the gravy separately.

CRANBERRY PORK ROAST (INSTANT POT/SLOW COOKER) RECIPE - (3.7/5)

Steps:

• Heavily S/P the roast on all sides Place oil in a hot pan and sear the outside of the meat Remove from pan and place in slow cooker or Instant Pot Cook onions until translucent Add to slow cooker or instant pot Add the rest of the ingredients and cook for 6-8 hours on high (slow cooker) or 35 minutes on high pressure in Instant Pot. Shred with a fork and remove bones prior to serving. Add additional S/P to taste.

CRANBERRY POT ROAST

Steps:

• Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
• Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
• For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
• Discard orange pieces; serve pot roast with gravy & vegetables.

POT ROAST WITH CRANBERRY POMEGRANATE SAUCE

Steps:

• Preheat oven to 350 degrees F. Combine flour, bouillon powder and black pepper in a shallow pie pan or bowl. Pat roast dry using paper towels. Dredge the roast in the flour mixture, coating thoroughly.
• Heat the oil in a large Dutch oven or deep sided roasting pan over medium-high heat. Brown meat for 3 to 5 minutes on each side or until well browned. Remove roast to a plate. Add onions to pan juices and cook for 2 minutes. Stir in pomegranate juice and half of the cranberries; bring to a boil and boil for 1 minute. Stir in brown sugar, Worcestershire sauce and balsamic vinegar, stirring until sugar is dissolved.
• Return roast to pan, turning to coat with sauce. Cover pan and place in oven. Roast for 1 hour, 15 minutes. Stir well and add remaining cranberries. Cover and continue cooking 15 to 45 minutes until roast is tender. Remove from oven and allow roast to rest for 10 minutes. Transfer to serving platter, slice roast and top with sauce.

ZIPPY CRANBERRY POT ROAST

Steps:

• 1. Combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, wine or juice and oil in a large Dutch oven or other pot. Bring the sauce to a boil over high heat. Lower the heat until just simmering and cook for 5 minutes. Trim all excess fat from the roast and add to pot. Turn in sauce to cover. Cover pot and simmer over low heat, basting meat and occasionally turning. Cook for 2 to 4 hours, or until meat is very tender.
• 2. After removing meat from pot, cook down the sauce by leaving the pot uncovered and raising heat to medium-high. Stir occasionally, until it reaches the thickness that you want.
• 3. This dish freezes very well, if you have any left to store away, that is. Serve with a vegetable and fried potato latkes (pancakes) or over egg noodles.

CRANBERRY POT ROAST

Steps:

• 1. Bring the beef broth and water to a boil in a saucepan over high heat. Stir in cranberry sauce until dissolved. Pour the sauce into slow cooker set to High.
• 2. Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with flour. Heat the vegtable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
• 3. Cook until the roast easily pulls apart with a fork, about 4 hours.

CRANBERRY POT ROAST BY MICHELLE

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
• Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.