This post may contain affiliate links, please see our privacy policy for details.

It’s almost as though I can feel November in the air.

Cranberry Pot Roast | @hbharvest

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.

Watch the How-To Video Here:

Cranberry Pot Roast from Half Baked Harvest on Vimeo.

Cranberry Pot Roast | @hbharvestCranberry Pot Roast | @hbharvestCranberry Pot Roast | @hbharvest

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!

Cranberry Pot Roast | @hbharvest

Cranberry Pot Roast | @hbharvest

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!

Cranberry Pot Roast | @hbharvestCranberry Pot Roast | @hbharvest

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!

Cranberry Pot Roast | @hbharvestCranberry Pot Roast | @hbharvest

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 | @hbharvest

Cranberry Pot Roast | @hbharvest

Cranberry Pot Roast.

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.


  • 1 (4-5) pound chuck roast
  • salt + pepper
  • 2 tablespoons olive oil
  • 1 onion quartered
  • 6 carrots, chopped
  • 12 ounces baby potatoes (optional 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


  • Preheat the oven to 275 degrees 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.
View Recipe Comments

Cranberry Pot Roast | @hbharvest

Make this, take a photo and then SHOW ME your answer!! Mmm, k?!? Cool, I can’t wait! 🙂

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This was incredible, so easy and made a delicious gravy too. I will make this one many times.
    I am loving receiving your recipes and knowing that they well work!

    1. Hey Jennifer,
      Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx

  2. Hi Tieghan…It’s in the oven and smells delish! My only concern is will it be thick enough or should I add some flour to thicken?

  3. I was going to use a smaller roast, like 2.5 lbs..but i like the sound of extra potatoes and mushrooms. Could i do a smaller roast and leave the other measurements the same?

  4. Hi!! I know mashers are easy but I KNOW you have some secret sauce to yours :). I am going to make this pot roast tomorrow for my partner and his 17 year old daughter for Christmas tree decorating night. We are all foodies so I am so excited for this recipe! Pot roast was also one of my mom’s go to meals….complete with the cream of mushroom soop and brandy! :). I like this new twist

    1. Hi there,
      Yes, you can totally make this without the mushrooms. Please let me know if you have any other questions! xT

    1. Hey Andrea,
      Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)

  5. This will be my fifth year making it. I have never included the potatoes because my mom always makes the mashed potatoes. I am ‘famous’ in my family for this roast recipe. Thank you for this!

    1. Hey there,
      Wonderful!! I love to hear that this recipe is always enjoyed! Thanks so much for your feedback and making it so often! Happy Thanksgiving! xT