Slow Cooker Cranberry Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker pot roast with chuck beef, root vegetables, cranberries, and herbs in beef broth. Tender, fall-apart meat with a sweet-tart cranberry sauce. A comforting, hands-off main course perfect for cool-weather dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lbs. chuck roast
- 1 Tbsp. vegetable oil
- 1 tsp. salt
- ½ tsp. black pepper
- 1 lb. baby potatoes (Halved)
- 1 cup baby carrots
- 1 cup fresh cranberries
- 14 oz. can whole berry cranberry sauce
- 1 oz. packet Lipton onion soup mix
- 1 cup beef stock
- 4 cloves garlic (Minced)
- 1 tsp. dried rosemary
- 2 bay leaves
- 2 Tbsp. cornstarch (optional if needed for thickening)
At a glance
PER SERVING · TIME 550M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 9h
- Sodium
- 1005mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1060mg
- Calcium
- 30mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.