A small-batch comfort food classic with a tart-sweet twist. This Mini Slow Cooker Cranberry Pot Roast slow-cooks a 1-pound chuck roast with savory beef broth, tender carrots, creamy potatoes, and whole cranberry sauce until the meat is melt-in-your-mouth tender. It’s the perfect cozy dinner for one, with just enough leftovers for a hearty sandwich the next day.
Ingredients Notes
- Chuck Roast (1 pound): Look for a well-marbled piece for maximum tenderness and flavor. I buy a 2 or 3 pound chck, divide into smaller portions and freeze for later small roast recipes.
- Beef Broth: Provides savory depth; low-sodium broth works well if you prefer to control the salt.
- Whole Cranberry Sauce: Adds a tangy-sweet balance that makes this pot roast unique. Canned is convenient, but homemade cranberry sauce works beautifully if you have it.
Cooking Notes
- Browning the chuck roast before slow cooking develops deeper flavor, but you can skip this step if you’re short on time. The roast will still brown nicely
- A small 2-quart oval slow cooker works best for this recipe.
- For a thicker sauce, remove the roast and vegetables at the end of cooking and simmer the liquid on the stovetop until reduced.
Step-by-Step Process Images
Serving Suggestions
- Serve hot with warm dinner rolls or a slice of crusty bread to soak up the savory-sweet juices.
- Pair with a simple side salad or steamed green beans for a balanced plate.
- The next day, shred leftover meat and pile it onto a crusty roll with a little cranberry sauce for a pot roast sandwich.
Storing Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: For longer storage, portion the roast and sauce into freezer-safe containers. Freeze for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed to loosen the sauce.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Weekend Cook®.
Mini Cranberry Pot Roast
Small-batch comfort food with a tart-sweet twist. This Mini Cranberry Pot Roast slow-cooks a 1-pound chuck roast with beef broth, carrot, potatoes, and whole cranberry sauce until fork-tender and savory-sweet. Perfect for one, with just enough left for a next-day sandwich.
Ingredients
Recipe Directions
- Arrange the potatoes, carrots and cranberries on the bottom of a 2-quart oval slow cooker.
- Season the roast with salt, pepper and onion powder, and place on top of the vegetables.
- In a small bowl, whisk together the cranberry sauce, beef stock, and dried rosemary.
- Pour the cranberry mixture on top of the chuck roast.
- Cover and cook on LOW for 6 hours, or until the beef fork tender.
- Shred the beef using two forks and serve.
Nutrition
Notes
- Cranberry Options: Fresh cranberries give a tart pop, but you can use frozen cranberries (no need to thaw). If you don’t have whole berry cranberry sauce, jellied sauce works, just chop it into chunks before mixing.
- Vegetables: Swap baby red potatoes for Yukon gold or fingerling potatoes. You can also add parsnips or pearl onions for more variety.
- Liquid Balance: If you prefer a saucier roast, increase beef stock to ½ cup.
- Make-Ahead: The roast tastes even better the next day. Slice or shred the beef, store it in the cooking juices, and reheat gently.