Crockpot Cranberry Pot Roast
Crockpot cranberry pot roast is a cozy twist on classic comfort food — tender, fall-apart beef slow-cooked in a rich, savory-sweet cranberry gravy. It’s made with simple ingredients like onion soup mix, brown gravy mix, and cranberry sauce for big flavor with barely any effort.
Servings: 6
Ingredients
- 3.5 lb boneless chuck roast
- 1 oz envelope brown gravy mix
- 1 oz envelope dry onion soup mix
- 1 medium onion diced
- 3 ribs celery sliced
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- 14 oz can whole berry cranberry sauce
- 4 tablespoons butter sliced
Instructions
- Heat a little oil in a large skillet over medium-high heat. Give your chuck roast a good sear for about 4–6 minutes per side, until it’s nicely browned — that’s where all the flavor starts. Transfer the roast to your crockpot.
- Sprinkle over the brown gravy mix, dry onion soup mix, onion, celery, garlic, and dried thyme.
- Spoon the cranberry sauce right on top, then tuck the slices of butter over everything (trust me, it’s worth it).
- Cover and cook on low for 8–10 hours, until the meat is fall-apart tender and your kitchen smells amazing.
- Serve it up with a generous spoonful of that cranberry gravy from the crockpot, and if you’re feeling fancy, top it with a few fresh cranberries and herbs.