Slow Cooker Cranberry Pot Roast

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I love a good old fashioned pot roast as much as the next American. But sometimes the same meat and potatoes dish that I’ve been having my whole life just feels a little dull. That’s where the cranberries in this slow cooker cranberry pot roast version come in. The sweetness and tartness of the cranberries compliment beef incredibly well and are a surprise flavor that will impress at any dinner party.

This slow cooker cranberry pot roast has the added bonus of being unbelievably easy to prepare. Browning the roast is the hardest part of the whole dish and even that won’t take longer than 10 minutes. While it’s browning you can easily chop the veggies since you’re going to want the chop to be quite large. They need to withstand 8 hours in the slow cooker so big is better with this recipe. 

The first time I made this I used red sweet potatoes and it was a bit too sweet. I would suggest using regular russet or small red potatoes if nightshades are permissible on your diet. However, if you have yet to clear the nightshade phase of your elimination diet use white sweet potatoes because they are the least sweet of that family.

Additionally, be mindful of the cranberry sauce ingredients. The standard kind has corn syrup and the “organic” kind has lemon juice. At least all of the options at my local grocery store do. So you will have to use this recipe for either corn reintroduction or citrus reintroduction. I use the corn syrup option because I’ve found out I’m allergic to lemons. Works for me cause that’s the cheaper one anyway! 

This slow cooker cranberry potroast recipe could potentially still be used as a phase one recipe if you decide to make your own corn and citrus free cranberry sauce first. I’ll be honest, I’ve only ever made cranberry sauce from scratch once in my life and seeing how much sugar had to go into it to make the cranberries palatable was a bit of a turn off. Cranberries are unbelievably tart when they’re fresh! So if you do decide to go that route just be prepared to go through A LOT of whatever you preferred sugar is. Sometimes, it’s just better not to see it I think.

I sing the praises of slow cookers a lot. I love how easy they are to use, prep food for, clean up, and how much food they can make. Check out a few of my other slow cooker recipes here:

Ingredients

• 1 3lb beef rump roast
• 1 16 oz can cranberry sauce (I like the chunky whole berry style)
• 1 large yellow onion, large chop
• 2 stalks celery, large chop
• 2 medium white sweet potatoes, large chop
• 8 oz whole button mushrooms
• ½ cup beef broth
• 1 tbsp worcestershire sauce or coconut aminos
• 1 tbsp balsamic vinegar
• 1 tsp dried sage
• 1 tsp dried marjoram
• 2-3 tsp salt (to taste)
• ½ tsp black pepper
• olive oil

Instructions

1. heat a pan over medium high heat, drizzle with olive oil
2. brown the roast quickly on all sides, if the pan is hot enough should be about 2 minutes per side to get a nice sear
3. add the browned roast and all other ingredients to the slow cooker
4. cook on low for 8 hours until roast is falling apart
5. serve warm

Slow Cooker Cranberry Pot Roast

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Course Main Course

Cuisine American

Servings 5 servings

Ingredients

  

• 1 16 oz can cranberry sauce I like the chunky whole berry style
• 1 large yellow onion large chop
• 2 stalks celery large chop
• 2 medium white sweet potatoes large chop
• 8 oz whole button mushrooms
• ½ cup beef broth
• 1 tbsp worcestershire sauce or coconut aminos
• 1 tbsp balsamic vinegar
• 1 tsp dried sage
• 1 tsp dried marjoram
• 2-3 tsp salt to taste
• ½ tsp black pepper
• olive oil

Instructions

 

• heat a pan over medium high heat, drizzle with olive oil
• brown the roast quickly on all sides, if the pan is hot enough should be about 2 minutes per side to get a nice sear
• add the browned roast and all other ingredients to the slow cooker
• cook on low for 8 hours until roast is falling apart
• serve warm

Keyword beef dinner, gluten free recipes, nightshade free recipes, slow cooker recipes