Cranberry Beef Pot Roast Recipe
Prep 5
Cook (slow cooker) 8 – 9 hours
Serves 8
Fresh cranberries, cranberry juice, & orange juice add flavor and nutrition to this elegant pot roast!
Ingredients
- ING
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ cup mushrooms, diced
- 1 cup cranberries, cut in half
- 2 tbsp sugar
- 2 ½ lbs boneless top round beef
- 1 1/2 cup chopped carrots
- 2 medium potatoes, cubed, washed and unpeeled
- 1 cup peas, fresh or frozen
- 1 cup cranberry juice
- ½ cup orange juice
- 1 tsp salt
- 1/8 tsp pepper
- ¼ tsp ground cloves
- ½ cup cranberry sauce
- 2 tbsp cornstarch
- ¼ cup water
Directions
- DIR
- Combine onion, garlic, mushrooms, cranberries & sugar in a 4-quart slow cooker
- Trim excess fat from the beef.
- Brown beef on all sides in a pan on medium flame.
- Add all other ingredients
- Place beef on top of mixture in slow cooker.
- Drain any fat from the pan, then de-glaze with cranberry & orange juices.
- Bring to a simmer.
- Add salt, pepper, and cloves; stir well.
- Pour over roast in slow cooker.
- Spread cranberry sauce over roast.
- Cover & cook on LOW for 8 to 9 hours, or until the beef is tender.
- Remove beef & cover with tinfoil.
- slice the beef, OR cube, and return to the pot.
- (If using beef sliced, plate it and cover with stew, adding another slice on top.)
- Combine cornstarch & water in small bowl.
- Add the cornstarch mixture to slow cooker.
- Cook on HIGH for 15 minutes until thickened,
- Serve with the roast.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 8 servings | |
| Calories 486 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 424mg | 12% |
| Total Carbs 124.75g | 33% |
| Dietary Fiber 3.6g | 12% |
| Sugars 47.49g | 32% |
| Protein 2.2g | 4% |
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