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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

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

Directions

Step 1

Season the beef chuck roast on all sides with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the cranberry sauce, dried thyme, and Worcestershire sauce, mixing well to combine.

Step 6

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.

Step 7

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.

Step 8

Taste the sauce and adjust seasoning with additional salt or pepper if needed. Discard the bay leaf before serving.

Step 9

Serve the pot roast with the cooked vegetables and cranberry-infused sauce drizzled over the top.

Nutrition Facts

Serving size	(3532.1g)

Amount per serving	% Daily Value*
Calories	5248.7

Total Fat 303.5g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 5657.5mg	0%
Total Carbohydrate 376.5g	0%
Dietary Fiber 33.2g	0%
Total Sugars 168.1g
Protein 276.0g	0%

Vitamin D 0IU	0%
Calcium 496.4mg	0%
Iron 49.5mg	0%
Potassium 9769.6mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 20.7%

Carbs: 28.2%