Dinner

Crockpot Cranberry Pot Roast Recipe

Bylilan Sage January 11, 2026January 11, 2026

Introduction

This Crockpot Cranberry Pot Roast combines tender, slow-cooked beef with a tangy-sweet cranberry sauce for a comforting and flavorful meal. Perfect for busy days, this recipe fills your home with irresistible aromas while the slow cooker does all the work.

The image shows a black slow cooker filled with shredded brown beef in a rich dark brown sauce. The beef is tender with visible fibers and some pieces slightly overlapping, sprinkled with small bright green herbs for a fresh look. Scattered among the beef are whole, shiny red cranberries adding a pop of color. The cooker sits on a white marbled surface with a red and white striped cloth partially visible at the bottom right corner. Two wooden pepper mills are placed in the top right corner, and fresh green and white leaves peek in from the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 lb boneless chuck roast
1 oz envelope brown gravy mix
1 oz envelope dry onion soup mix
1 medium onion, diced
3 ribs celery, sliced
2 garlic cloves, minced
½ teaspoon dried thyme
14 oz can whole berry cranberry sauce
4 tablespoons butter, sliced

Instructions

Step 1: Heat a little oil in a large skillet over medium-high heat. Sear the chuck roast for 4–6 minutes per side until nicely browned, then transfer it to your crockpot.
Step 2: Sprinkle the brown gravy mix, dry onion soup mix, diced onion, sliced celery, minced garlic, and dried thyme evenly over the roast.
Step 3: Spoon the whole berry cranberry sauce on top of the layered ingredients, then tuck the slices of butter over everything.
Step 4: Cover and cook on low for 8–10 hours, until the meat is fall-apart tender and aromatic.
Step 5: Serve the roast with generous spoonfuls of the cranberry-infused gravy from the crockpot. For an extra touch, garnish with fresh cranberries and herbs if desired.

Tips & Variations

Try adding a splash of red wine or beef broth to enhance the gravy’s richness.
For a hint of spice, mix in a pinch of ground cloves or cinnamon with the gravy mix.
If you prefer a smoother sauce, blend the cranberry sauce with the juices before serving.
Serve with mashed potatoes or roasted vegetables to soak up the delicious gravy.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making leftovers especially tasty.

How to Serve

A white plate holds a base layer of creamy, soft mashed potatoes with a smooth and slightly chunky texture. On top, there is a thick, rich brown gravy layered generously over the mashed potatoes, covering tender chunks of dark brown meat. Scattered along the top are whole, bright red cranberries adding a glossy and fresh contrast. Small sprigs of green herbs are sprinkled across the dish, adding a touch of color and freshness. A fork is inserted into the meat and gravy at the center of the plate, ready to take a bite. The plate sits on a round woven mat, with a blurred white marbled surface in the background and a small green leafy plant visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute chuck roast with other slow-cooker friendly cuts like brisket or bottom round, but searing is recommended to develop flavor.

Can I prepare this recipe without a crockpot?

While a slow cooker works best, you can cook this pot roast in a covered Dutch oven at 300°F (150°C) for about 3–4 hours until tender, checking occasionally to prevent drying out.