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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
Do you know if I could make this in a pressure cooker? Should I change anything other than the cooking time?
Hi May, I do not own a pressure cooker nor have I used one, so i really cannot help. I do think it would work, but as far as cooking times go, I just do not know. Very sorry I was not of more help!
This looks absolutely delicious can’t wait to try it! Thank you for the recipe. However I don’t have a slow cooker – do you think this could be prepared in a slow cooker? Thanks!!
Thank Laura! Are you asking if you can prepare this in a slow cooker? if so, yes you can! It takes about 6-8 hours on low or 5-6 on high. Let me know if you have any other questions. Hope you love the pot roast! 🙂
OMG, I need this meal in my life RIGHT NOW.
Haha! Thank you so much, Rachel! Hope you have a great weekend!
I can’t wait to try this recipe! Would I be able to use frozen pearl onions in place of the quartered onion? The whole family was a fan of them in a previous pot roast. Thanks!
Yes, that will be great! Hope you love this!
Hi! This looks delicious! I don’t have a Dutch oven but I do have a crock pot. Is there anything I should change? Please let me know 🙂
Hey Jennifer! just the cooking time. It takes about 6-8 hours on low or 5-6 on high. Let me know if you have any other questions. Hope you love the pot roast! 🙂
I’m intrigued by the temperature that you set your oven at. I made a pot roast in a Le Creuset dutch oven the other night .. following a crock pot recipe .. and wasn’t sure what temp to set the oven at. Went for 325. I’m going to try THIS recipe .. because it looks AMAZING, but also to see if the meat will be more tender. Thank you to all who have actually tried it already.. sounds like it turned out great .. Will be making it this weekend!
Hope you love this! Let me know if you have any questions. Thanks!
Looks fantastic, but wondering if the veggies should be added later? Seems as if they would get mushy if cooked entire time with meat. Anyone? Thanks.
Nope, they were perfect!
Hey Sally! The veggies are soft, not mushy, but if you prefer them firmer, just simply add them closer to the end of cooking. Hope that helps and I hope you love the recipe!
So this was our Sunday dinner last night! Fantastic! Flavors were amazing and the house smelled great! I’ve never served pot roast over pasta, but I’ve been wanting to try homemade pasta, so last night was it. I have some improving to do on the pasta front, but the roast! Oh the roast! And cranberries! And the mushrooms! You inspire me in the kitchen Tieghan. Thanks! 🙂
Oh awesome! I am thrilled the recipe was a hit! THANK YOU!
This sounds so delicious! Thanks for posting the recipe! My oven is broken, so I’d have to prepare it on the stove-top. I’m wondering if it will turn out as good? I’m guessing I’d just simmer it slowly and keep an eye on it so that it doesn’t dry out.
Hi! Yup, that is what I would do. I think that should be fine, just be sure to make sure nothing is sticking to the bottom throughout cooking. Hope you love this, thanks!!
My college daughter just cued me into you and your beautiful blog Tieghan!! Texts from her with link to this site read; “Can we please make this soon!?”
So, last night we made this scrumptious Cranberry Pot Roast recipe… (I believe from reading the above comments that I’m the first to post the recipe results)… FABULOUS! The entire family raved and it looked and smelled so delightful. I even posted photos on FB and Instagram and was asked for the recipe link!
I love roasting my meals, and look forward to creating more of your fabulous recipes!
Thank you!
Haha! That is so awesome, thank you so much!! I am thrilled you loved this pot roast!! 🙂
Thank you again and have a great week!
Mashed potatoes ALL THE WAY. We also make extra gravy with some of the juice to pour over our dish as we please and then use freshly baked rolls to soak it all up. DUH BEST. Oh and the carrots are my favorite too!
Mash potatoes for sure! It makes everything better, so I’m betting it makes this pot roast even more insane!
I feel your pain about the cold weather. It’s freezing right now in Minnesota–it just started snowing last night! This pot roast looks so delicious and perfect for cold weather!
This look SOOOO delicious! I tried my first cranberry pot roast last year, and it was the best thing ever. Definitely plan to try it out again this year! Awesome recipe!
Could you cook this in the crockpot after searing the meat?
Yes, that will work great! Hope you love this recipe! Thanks!