Description
This Cranberry Pot Roast is a tender and flavorful beef roast slow-baked with a sweet and tangy whole berry cranberry sauce, aromatic onions, garlic, and a blend of spices. The roast is cooked low and slow in the oven until fork-tender, then shredded and mixed with the rich pan juices and softened cranberries for a deliciously comforting meal perfect for family dinners.
Ingredients
Beef and Marinade
- 3–4 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 the Oven: Set your oven to 325°F (163°C) to prepare for slow roasting the beef.
- Prepare Onion Bed: Evenly layer the sliced yellow onions at the bottom of a large baking dish; this will act as a flavorful bed for the roast and help keep it moist.
- Place the Roast: Position the chuck roast on top of the onion layer in the baking dish.
- Season the 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 seasoned roast to infuse it with a sweet-tart flavor.
- Drizzle Worcestershire Sauce: Pour the Worcestershire sauce around the roast in the baking dish to add umami depth to the juices.
- Cover and Bake: Tightly cover the baking dish with aluminum foil to lock in moisture, then bake in the preheated oven for 3 hours, or until the meat is tender enough to shred easily with a fork.
- Shred and Combine: Remove the roast from the oven, shred the meat directly in the baking dish, and mix it well with the pan juices and softened cranberries for maximum flavor.
- Serve: Dish out the shredded pot roast with the pan juices and enjoy it alongside traditional sides like mashed potatoes and green beans.
Notes
- Using whole berry cranberry sauce rather than jellied adds texture and bursts of fruit flavor.
- Ensure the foil is sealed tightly to keep the roast moist during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For an extra layer of flavor, sear the roast in a hot skillet before placing it on the onions (optional).
- Pair with creamy mashed potatoes to soak up the flavorful pan juices.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
