Description
This Cranberry Pot Roast is a deliciously tender and juicy beef roast infused with a sweet and savory blend of whole berry cranberry sauce, brown sugar, garlic, and herbs. Slow-baked atop a bed of onions, the roast absorbs rich flavors and becomes perfectly fork-tender, making it a comforting and flavorful main dish ideal for family dinners.
Ingredients
Scale
Main Ingredients
- 4 lb chuck roast
- 1 large yellow onion (sliced into rings)
- 1 cup whole berry cranberry sauce (not jellied)
- 2 tablespoons brown sugar
- 4 garlic cloves (finely minced)
- 1 tablespoon dried minced onion
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting.
- Prepare Onion Bed: Spread the sliced yellow onions evenly in a large baking dish to create a flavorful base for the roast.
- Place Roast: Lay the chuck roast on top of the onion slices, ensuring it rests securely.
- Season Roast: Sprinkle the minced garlic, brown sugar, dried minced onion, ground thyme, kosher salt, and black pepper evenly over the surface of the roast.
- Add Cranberry Sauce: Spoon the whole berry cranberry sauce evenly over the top of the roast to add sweetness and moisture.
- Apply Worcestershire Sauce: Drizzle the Worcestershire sauce around the roast in the baking dish to enhance the savory depth of flavor.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the oven for 3 hours, until the meat is fork-tender.
- Shred and Mix: Remove the roast from the oven, shred the meat directly in the dish, and mix it well with the pan juices and softened cranberries for a juicy finish.
- Serve: Serve the cranberry pot roast hot, ideally with sides like mashed potatoes and green beans for a complete meal.
Notes
- Using whole berry cranberry sauce adds texture and a burst of tart sweetness to the roast.
- Chuck roast is preferred for its tenderness and flavor after slow baking.
- Covering the dish with foil ensures the roast stays moist and tender during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and are great for sandwiches or reheated meals.
- For extra depth, add a splash of red wine or beef broth around the roast before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
