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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 exactly what I’ve been looking for during the holidays. It looks great, I can’t wait to try it! Thank you.
Pot roast has never looked better, what a cozy fall dinner!
Holy crap, Tieghan. I had your post up on my laptop and everyone around kept peeking over my shoulder!!! This pot roast is exactly what I’ve been craving for dinner this fall 😀
this reminds me of a nice fall dinner, using cranberry is so yummy a different flavour we don’t use everyday!
xoxoBella | http://xoxobella.com
Thanks Bella! Hope you are having a great week! 🙂
Hi! I would like to know if your chuck roast is unboned? Thanks!
HI Brigitte!
Yes, my chuck roast did not have a bone, that said I think having the bone in does add more flavor if you have the option. Hope you love this and let me know if you have any other questions. Thanks, Tieghan!
This Pot Roast looks gorgeous! Gotta say I would be a mash potato girl the first day, then the next day those leftovers would be served on noodles and eaten while watching Gilmore Girls re-runs. Just saying’.
YESSS. I love the way you think! 🙂
Awesome! Going to try this this weekend. Do you think it would be OK in the crockpot instead of a dutch oven??
HI!! Yes, I think a crockpot will be GREAT! Low and slow is the name of the game! 🙂 Let me know if you have any questions and I hope you love the pot roast!
This looks so warm and comforting. And that shot of all the colorful carrots! I’m obsessed with it! I would have to say, mashed potatoes all the way to go with this. Something about the sauciness just creams for some creamy potatoes.
Hehe! Thank you so much, Chelsea! I hope you are having a great week!
I’m not freaked. I love cranberries in everything and this pot roast is no exception. So good!
Thanks so much, Kathryn! 🙂
I can literally TASTE the holidays through this photo, absolutely stunning!!!! would love this over a fat bowl of creamy, parmesan polenta, this looks beyond girrrl.
YEAH! That was kind of the idea in the back of my head! Thanks Christine!
Very similar to my pot roast…but the addition of cranberries sounds divine. Will try next time I make roast. By the way…potatoes!
Thanks Dina! Hope you love the pot roast!
Mash or noodles? I love both! With this pot roast? I’d be hard pressed to say since both would be great! Cranberries are a bonus – I always scarfed down the mushrooms, and carrots as well.
Thank you so much! Hope you are having a great week!
This looks delicious! The mashed potatoes are always a must with a roast!
Thanks so much, Emily!
This looks amazing! I never thought of cranberries with pot roast but I bet it really puts the flavor on a whole other plane, somewhat tangy and fruity. I’m going to have to try this soon! Do you think you could put it all in a crock pot for the last phase of cooking? I would love to come home to it being all ready to go after running errands but don’t want to leave the oven on while I’m gone.
Hi Janet,
I think adding this to a crockpot after searing with be GREAT!! Low and slow all the way! 🙂 Hope you love the pot roast and let me know if you have any questions. THANKS!
I’m in the mashed potato camp. It soaks up the juices from the pot roast and is so so good.
True about those juices!
Thanks Nicole!