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It’s almost as though I can feel November in the air.
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.
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!
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!
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!
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 – How To Make Video
Cranberry Pot Roast.
Ingredients
- 1 (4-5) pound chuck roast
- salt + pepper
- 2 tablespoons olive oil
- 1 onion, quartered
- 6 carrots, chopped
- 12 ounces baby potatoes, 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
Instructions
- Preheat the oven to 275° 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Make this, take a photo, and then SHOW ME your answer!! Mmm, k?!? Cool, I can’t wait! 🙂
I recently got a chuck roast in my butcher box but it is only 2.25 lb. should I halve the liquids in this recipe or keep them the same?
Hey Lauren,
I would halve the recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Really good, my husband loved the gravy. I followed the recipe opting to not include the potatoes. Instead I added some celery. My cranberries were gorgeous red, unlike what other reviewers witnessed. I may add a tablespoon more honey next time. The beef with the cranberries is money! I bet this would be awesome with red grapes in place of cranberries too but omitting the honey.
Thank you so much Stacey! xTieghan
Exceptional flavor! And the mushrooms add a fun twist. We overcooked the meat a bit- next time may cook in slow cooker or use the meat thermometer. We shredded the leftover beef and put it back with the other veggies and juices and had enough for three meals! If you wanted to freeze leftovers cook without the potatoes. The cranberries and balsamic really add great flavor.
Thank you so much Kari! I am really glad this turned out so well for you! xTieghan
This was so perfect for a Sunday! I was able to yet all my chores done while it was in the oven and still have a delicious dinner. Such a fun and yummy twist on a classic! Definitely will be making this again! Thank you.
Love to hear that! Thank you Maizee! xTieghan
Can you substitute the beef for chicken? I have a lot of people who don’t eat beef or red meat. : /
Hey Sarah,
Sure that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! What size Staub Dutch Oven are you using here? I love that brand!
Hey Lauren,
I am using a 7 quart pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! What can I substitute the red wine with?
Hey Sabrina,
You can use beef broth or pomegranate juice mixed with water in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you replace the cranberries with fresh pomegranates?
Hey Stefanie,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
you should post a pot roast recipe for the instant pot!!
Ooo yes! Thank you Jacob! xTieghan
i def want to make this! how about in the instatpot? maybe cooking for 1 hour?
HI! I would recommend high pressure for 50 to 60 minutes. I think that should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Thoughts on putting this over fresh polenta?
That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Planning on mAking this for Christmas morning for dinner . Can I make it in the oven and transfer to slow cooker to keep warm? Would I keep it on low or warm setting? Thanks for help, not a cook!
HI! Yes, that should work great. I would keep on the low setting. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This dish is amazing! It was so easy to make and had so much flavor. It is now a family favorite.
That is so great to hear! Thank you Jessica! xTieghan
Help! We made this beautiful meal and just pulled it out of the oven. The sauce is thin and super greasy. It needed some salt for sure too. What can we do to save this?
Hey Myrnie, try draining off excess grease, then boiling the sauce on the stove until it thickens to your liking, no more than 10-15 minutes I would think. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Mashed potatoes ? for sure! Mom also says noodles! I think they would get along ? Can’t wait to try this come November. Never made one before but this inspired me!! Thanks!
Thank you Meghan! xTieghan