Why You’ll Love This Recipe
I like this recipe because it feels elegant without requiring much effort. The slow cooker does all the work, and I end up with a holiday-worthy main dish that’s both budget-friendly and impressive. I also enjoy how versatile it is—I can serve it with mashed potatoes, rice, or even roasted vegetables, and it always feels comforting. The cranberry flavor adds a festive twist that makes this roast stand out from traditional recipes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 can (14 oz) whole cranberry sauce (or homemade)
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1 packet Lipton onion soup mix
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4 tablespoons butter
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3–4 lbs chuck roast
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Optional: fresh cranberries for garnish
directions
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I place the chuck roast into my slow cooker.
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In a bowl, I mix the cranberry sauce with the onion soup mix and then pour it over the roast.
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I dot the roast with butter.
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I cover and cook on low for 6–8 hours or high for 4 hours. (I prefer low and slow for the most tender results.)
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If I want extra flavor and color, I add fresh cranberries at the start of cooking.
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Once it’s done, I transfer the roast to a serving platter. I use a slotted spoon to scoop out the cranberries for garnish.
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I slice or shred the beef and serve it with my favorite sides.
Servings and timing
This recipe serves 6–8 people, making it a great option for family gatherings or holiday meals. The total cooking time is about 8 hours on low or 4 hours on high, with just 10 minutes of prep time.
Variations
I sometimes swap the chuck roast for brisket or rump roast depending on what’s available. If I want a bolder flavor, I add a splash of balsamic vinegar or a cup of beef broth to the sauce mixture. For extra texture and color, I like mixing in sliced onions, baby carrots, or potatoes directly into the slow cooker.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. The flavors deepen as it rests, so it tastes even better the next day. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce. This roast also freezes well for up to 3 months—I just thaw it overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it a day ahead. The flavors meld beautifully overnight, and I just reheat before serving.
Do I need to sear the roast before slow cooking?
I don’t always sear it, but doing so adds a richer flavor. If I have a few extra minutes, I brown the meat in a skillet first.
Can I use homemade cranberry sauce instead of canned?
Absolutely! I like using homemade cranberry sauce when I have it—it adds a fresher taste.
What sides go best with this roast?
I usually serve it with mashed potatoes, roasted vegetables, or buttered egg noodles. The sauce works perfectly as a gravy.
Can I cook this in the oven instead of a slow cooker?
Yes, I cover the roast tightly in a Dutch oven and cook it at 325°F for about 3–4 hours, until the beef is tender.
Conclusion
I love making this easy slow cooker cranberry sauce pot roast because it delivers big holiday flavor with very little effort. The cranberry-onion mix creates a sweet-savory sauce that makes the beef tender and festive. Whether I serve it for a holiday dinner or just want a comforting meal, it’s always a crowd-pleaser.
Print
Easy Slow Cooker Cranberry Sauce Pot Roast
- Total Time: 8 hours 10 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
A festive and foolproof holiday main dish made in the crockpot with sweet-tangy cranberry sauce and savory onion soup mix. Perfect for Thanksgiving, Christmas, or cozy winter dinners.
Ingredients
1 can (14 oz) whole cranberry sauce (or homemade)
1 packet Lipton onion soup mix
4 tablespoons butter
3–4 lbs chuck roast
Optional: fresh cranberries for garnish
Instructions
Place the chuck roast into your slow cooker.
In a bowl, mix the cranberry sauce and onion soup mix. Pour the mixture over the roast.
Dot the roast with butter.
Cover and cook:
Low: 6–8 hours
High: 4 hours
(Low and slow is recommended for tender results.)
Optional: Add fresh cranberries at the start of cooking for added flavor and color.
Once cooked, transfer the roast to a serving platter. Use a slotted spoon to remove cranberries from the sauce for garnish.
Slice or shred the beef and serve with your favorite sides.
Notes
This pot roast tastes even better the next day as the flavors meld.
For a richer sauce, you can whisk in 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker juices before serving.
Works great with mashed potatoes, rice, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
