Description

This Crockpot Cranberry Pot Roast is a comforting and flavorful slow-cooked meal featuring a tender boneless chuck roast simmered with a delicious blend of brown gravy mix, dry onion soup mix, fresh vegetables, aromatic herbs, and a tangy-sweet cranberry sauce. The result is a fall-apart tender roast with a rich cranberry-infused gravy that makes the perfect hearty dinner for any occasion.

Ingredients

Scale

Meat and Seasonings

3.5 lb boneless chuck roast
1 oz envelope brown gravy mix
1 oz envelope dry onion soup mix
½ teaspoon dried thyme

Vegetables and Aromatics

1 medium onion, diced
3 ribs celery, sliced
2 garlic cloves, minced

Other Ingredients

14 oz can whole berry cranberry sauce
4 tablespoons butter, sliced
Oil for searing (about 1-2 tablespoons)

Instructions

Sear the Roast: Heat a little oil in a large skillet over medium-high heat. Sear the 3.5 lb boneless chuck roast for about 4–6 minutes per side until nicely browned. This step seals in the flavor and creates a rich crust on the meat. Once seared, transfer the roast to your crockpot.
Add Seasonings and Vegetables: Sprinkle the brown gravy mix, dry onion soup mix, diced onion, sliced celery, minced garlic, and dried thyme evenly over the roast in the crockpot.
Add Cranberry Sauce and Butter: Spoon the entire can of whole berry cranberry sauce on top of the seasonings and roast. Then, tuck the slices of butter evenly over everything to enhance richness and create a flavorful sauce.
Slow Cook: Cover the crockpot and cook on low heat for 8 to 10 hours, until the meat is fall-apart tender and infused with all the delicious flavors.
Serve: Carefully remove the roast and slice or shred as preferred. Serve with a generous spoonful of the cranberry gravy from the crockpot. For an elegant touch, garnish with fresh cranberries and herbs if desired.

Notes

Searing the roast before slow cooking boosts flavor but can be skipped to save time.
Use whole berry cranberry sauce for texture; jellied cranberry sauce can be used but results will differ slightly in texture.
Leftover pot roast can be stored in the refrigerator for up to 3 days.
Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the tasty gravy.
For a thicker gravy, remove the roast once done and simmer the liquid on the stovetop until reduced.

Prep Time: 15 minutes
Cook Time: 8 to 10 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: pot roast, cranberry sauce, crockpot recipe, slow cooker dinner, comfort food, chuck roast, holiday meal