Best 20 Pot Roast With Cranberry Sauce Recipes

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.

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.

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.

SHAKER CRANBERRY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
• Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
• Preheat oven to 400 degrees F.
• Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
• Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

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.

SLOW COOKER CRANBERRY PORK ROAST

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

POT ROAST WITH CRANBERRIES

Steps:

• Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
• When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
• Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

CRANBERRY PORK ROAST

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

INSTANT POT® CRANBERRY-THYME POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
• Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.

BEEF ROAST WITH CRANBERRY GRAVY

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker., Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.

POT ROAST WITH CRANBERRIES

Steps:

• Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns.
• When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
• Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
• With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

MOIST CRANBERRY PORK ROAST

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

CROCK POT CRANBERRY PORK ROAST

Steps:

• Place roast in slow cooker.
• In medium bowl mash cranberry sauce;stir in sugar, juice, mustard and cloves.
• Pour over roast. Cover and cook on Low for 6-8 hours or until meat is tender.
• Remove roast and keep warm. Skim fat from juices.
• Measure 2 cups of the cooking liquid adding water if necessary;pour in a saucepan.
• Bring to a boil and thicken with mixture of cornstarch and water.
• Season with salt and pepper. Serve with sliced pork.

CRANBERRY POT ROAST BRISKET

Steps:

• Sprinkle meat with garlic salt.
• Mix onion soup, cranberry sauce and water.
• Cover and simmer 2-3 hours or until tender.
• Can be made in crockpot.
• Cook until tender.

POT ROAST WITH CRANBERRIES

Steps:

• Put the butter or oil in a casserole or skillet that can later be covered and turn the heat to medium-high. Put the sugar on a plate and dredge all surfaces of the meat in it; reserve the remaining sugar. When the butter foam subsides or the oil is hot, brown the meat on all sides, seasoning it with salt and pepper as it browns.
• When the meat is nicely browned, add the vinegar and cook for a minute, stirring, then add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the pot; juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
• Cook, turning the meat and stirring for about 1 hour, or until the internal temperature is 125°F to 130°F (medium-rare); you can cook it longer if you like.
• When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
• A Note On Pot Roasts, Stews, and Other Braised Beef Dishes
• Pot roast and its ilk are true no-brainers: since they are always cooked well done, timing is pretty flexible, and since they are cooked in a covered pot with liquid, neither source nor level of heat matters much.
• You can cook a pot roast on top of the stove or in the oven, at a very low heat, something more moderate, or even quite high. You can even cook it in advance and reheat it, or cut the meat up before cooking and call it beef stew.
• Tender cuts of beef, like sirloin and even tenderloin, will markedly reduce the cooking time but will not produce the same rich, silky sauce created by the tougher cuts. Thus inexpensive cuts like chuck and brisket are best-and you can use either one. Chuck becomes tender a little faster, but it is fattier; brisket becomes a little drier, but the sauce takes care of that, and it slices beautifully.
• Remember that when you are browning the meat, a step called for in each of the following recipes, you should keep the heat high and not move the meat around. Only when it appears good and browned-really browned, not just colored-should you proceed to the next step.
• The best part is that flavoring pot roast is no more than a matter of taste; you can hardly go wrong as long as the ingredients that go in the pot all appeal to you.

CRANBERRY POT ROAST

Steps:

• Preheat oven to 250 degrees.
• Put roast in a pan that you can cover. Pour the juice in (enough to come up about 3/4 of the roast).
• Sprinkle with onion soup mix.
• Cover tightly with lid or aluminum foil.
• Bake at 250 degrees for about 5 hours.
• If you want to add vegetables, do so the last hour or so.
• The juices can be thickened to make a gravy (use whatever method you choose).

CROCK POT CRANBERRY ROAST

Steps:

• In a medium bowl, combine the cranberry sauce, salad dressing and onion.
• Place meat in crock pot and cover with sauce mix. Cook on high for 4 hours or low for 8 hours.

CRANBERRY-DIJON PORK ROAST

Steps:

• In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast., Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.

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.