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It’s almost as though I can feel November in the air.
Wait, I literally can! Do you guys know how cold it is here? COLD.
But I promise, I am not talking about the weather today. Cause um, we have a cranberry pot roast to talk about!! Sounds so good, right? Like what meat-eater is not a fan of pot roast? My mom always made pot roast on Sunday or Monday nights throughout the fall. Pot roast was another one of “her” meals and probably one of her favorites to eat too.
Mom’s pot roast recipe was very retro. Think, add a can of this, another can of that, some broth, some beef, and throw it in the oven. Key word here – can. I’m not majorly opposed to canned food (sometimes convenience rules), but typically I try to omit the cans of soup with a mega list of ingredients and low nutritional value whenever possible, because… I will not lie, they creep me out just a bit.
But don’t get me wrong, there is a time and place for them. Hello cheesy potatoes…you just are not the same without that can of cream of chicken. <–Truth.
Anyway, my pot roast recipe is clearly a little different from mom’s. For one, no canned goods. Two, and most importantly, the cranberries!
Guys, don’t be freaked. I promise, this combo isn’t weird, just good. Really good!
Beef and cranberries are like two peas and a pod. They just work together, especially when slowly cooked all day. The cranberries add SO much flavor, but they are not overpowering in any way. It’s kind of hard to describe, but I just know you guys will love it. I also added a bit of balsamic to really play up the cranberries and honey and balance them out. Think of it like cranberry sauce, but with red wine, thyme and then served with beef as opposed to turkey.
The pot roast is just slightly sweet, but mostly savory. You see, cranberries can be used for things other than the once of year batch of cranberry sauce!! I was actually just saying that cranberries are good with so many things, it’s kind of a bummer their season is so short! Oh well, it just makes me all the more excited for them when this time of year rolls around again!
Of course, there are also all the other typical pot roast ingredients: the chuck roast, onions, carrots, thyme, a little red wine, some mushrooms, potatoes… the works.
SIDE NOTE: As a kid, I never had any interest in the beef. I did love pot roast, but I swear, it was solely because of the carrots. Mom would always add extra carrots just for me, because I honestly only ate the carrots. I love how they get all caramelized and delicious in the sauce. I know, weird, but carrots in pot roast are my favorite!
Okay, so you may have noticed that I served this pot roast with not only mashed potatoes, but with egg noodles as well. I just could not decide which way to go and neither could the fam. I put a call out on our Group Me message board to the cuz’s and the sibs, but got equal amounts of masher lovers to noodles lovers. The decision… the struggle was REAL!
So I just gave in and went with both. I personally think mashers go best with pot roast, but my mom strongly disagrees. She is a noodle girl all the way. To each their own I guess!
And now I must mention how easy this meal is. I know that pot roast is generally an easy meal, but I myself haven’t made that many, so I’m always kind of in awe when I do.
Just use one-pot, sear the veggies, sear the meat and then add in all the remaining ingredients and slow cook away. Depending on the size roast you have it should take around 3-4 hours. Once the meat is tender and falling apart, it’s done! You don’t even need to cut the meat, it just pulls right apart making serving this right out of the pot easy-peasy. Which is nice cause that means less dishes to wash. YES!
And finally, I have to say that this is the PERFECT easy meal to get you through the busy month of November. I know that November is all about Turkey Day, but we still have to eat during the 25 days leading up to Thanksgiving. This is your meal for one of those busy days! Feed it to your family, feed it to your holiday guests and then devour the leftovers for lunch….YUM.
Serious question for the day: Are you a buttered noodles or a mashers person when it comes to what to pair with your pot roast?!
Cranberry Pot Roast – How To Make Video
Cranberry Pot Roast.
Servings: 8 Servings
Calories Per Serving: 484 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (4-5) pound chuck roast
- salt + pepper
- 2 tablespoons olive oil
- 1 onion quartered
- 6 carrots, chopped
- 12 ounces baby potatoes I would omit if serving with mashed potatoes)
- 1 cup red wine or another cup beef broth
- 2-3 cups low-sodium beef broth
- 8 ounces cremini mushrooms sliced
- 2 tablespoons worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 12 ounces fresh cranberries
- 2 tablespoons honey
- mashed potatoes or egg noodles for serving
Instructions
- Preheat the oven to 275° F.
- Season the chuck roast liberally with salt + pepper all over.
- Heat a large dutch oven, over high heat. Add one tablespoon of olive oil. Add the onion, carrots and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don't want them to become soft. Remove the veggies to a plate.
- Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 minutes per side. Remove the chuck roast from the pan.
- Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom. Remove from the heat.
- Add the meat back to the pan and cover with 2-3 cups of beef broth, the worcestershire sauce and the balsamic. Throw in the mushrooms + browned veggies, thyme, rosemary, cranberries + honey. If the liquid is not covering the meat at least half way, add more until it is.
- Cover the pan and place in the oven. Roast for 3-4 hours or until the roast is cooked to your liking. Serve over mashed potatoes or eggs noodles.
Make this, take a photo, and then SHOW ME your answer!! Mmm, k?!? Cool, I can’t wait! 🙂
This post was originally published on October 28, 2015
This is probably the most beautiful and delicious looking pot roast I have ever seen! Love the cranberries in this!!
Awe! Thank you so much, Erin! Hope you are having a great week!
I love cranberries just love love them in anything specially fresh one. I am definitely going to try this recipe but can I use for this recipe?? thanks
BTW: love your blog.
I meant can I use slow cooker for the recipe 🙂
Yes, a slow cooker will work amazingly well! Just sear the meat + veggies and add to the crockpot. Low and slow is best! Hope you love this and let me know if you have other questions. Thanks!
I made this in a slow cooker, and FYI–it does take longer than doing it in a dutch oven. Plan on more like 8 hours instead of 3-4.
Thanks for the tip! Hope you loved the roast!
Umm… Tieghan, this looks BEYOND incredible! And I’m right there with you on the carrots. It’s the only way I’ll eat them except raw dipped in ranch. I am dying to make this now, and when I do, it will be with mashed potatoes! I have never eaten a roast with noodles.
Yeah for team carrots! 🙂
Thanks Loran!
Why are rainbow carrots the most photogenic thing ever? This looks great Tieghan! Love the cranberry addition.
I Know! Love photographing them! Thanks Laura!
Oh my word this looks delicious! I’m a smashed potatoes kind of gal when it comes to pot roast!
Thanks Julie!
pot roast was my mom’s go-to meal when we were growing up, too. Love those cranberries, looks amazing as always!
Thanks Allyson! Hope you are having a great week!
Tieghan! I definitely have to put this on my must make list. For me, the flavors remind me a little of your short rib sliders which were INSANELY delicious!
THANK YOU! Hope you are having a great week, Ramona!
I have to say, I’m not usually not a “pot roast person” but I have never wanted to dive my whole head into a bowl of roasty- deliciousness until now! Those cranberries are perfect!
Haha! Thanks so much, Taylor! Hope you had a great day!
Mashers, all the way!!! Potatoes are my thing, my weakness, my sin, I could eat potatoes any old way at any meal with just about anything – except for chips, I am not a huge fan of chips, nor fries. I also dislike beef, I don’t eat beef except in my ground meat, where I like to add a little beef to my pork, but aside from that it is a kind of meat that I really cannot stomach the flavour of. But as I read on, I was already pairing the ingredients in my mind with… venison!! Do you think it would work? I’m crazy about venison, and have always thought it might pair really well with cranberries, although where in the world am I gonna find fresh cranberries here in Portugal is a mistery to me… still, the dried ones might work, heh??
http://bloglairdutemps.blogspot.pt/
Potatoes are delicious without a doubt! 🙂
I think venison would be delicious in place of the beef. I love the idea!! Thank you so much, Miranda!!
I love pot roast and my favorite part are the carrots and parsnips. That gravy over potatoes or polenta is the best. Can’t wait to try this recipe.
Yeah for the carrots lovers! 🙂
Thanks Lisa!
Sunday was my mother’s pot roast day and I liked the meat and noodles but my mother left me raw vegetables because I didn’t like the pot roast ones.
Thanks so much! I love the raw veggies too! 🙂
My mom always puts carrots and potatoes in with her pot roast, so I guess I am going to side with mashed potatoes! The carrots are my favorite part too! I am really excited to try this version as cranberries are my FAVORITE thing about Thanksgiving season lol (or anytime! They are amazing!) thanks for another delicious recipe Tieghan!
Yeah for the carrots lovers! 🙂
Thanks Michelle!
Awesome, one pot of total deliciousness !!! Love the combo of the cranberries and beef :-). Ummmmm….. I am more of a mash girl for this meal 🙂
Haha, I think I agree there. But I’m with you Tieghan on the “can” stuff. It creeps me out just because of the chemicals. Bleh. The aluminum you supposedly consume when you eat canned food. For us, Sundays + Pot Roast = True love always!!!
Thank Tom! Hope you are having a great week!
Thanks Lynne! Have a great week!
Thanks Tieghan, you too. 🙂
I love that you added the cranberries, it’s just perfect, and I was always the carrot eater in the family too so I’m lovin those! Wow, I see the dilemma with taters vs noodles cause I don’t even know how I would pick. This roast looks awesome and that + how super easy it is makes it something I have to try!
Thanks Tori and go team carrots! 🙂
i used to do that with the carrots (and the mushrooms), too! or at least i wanted to, even if my mom snuck a couple pieces of meat in underneath the veggie mountain. but i’m also into the beef now, especially when it’s as meltingly tender as i bet this one is!
Go team veggies! Thanks Heather! 🙂