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.
Servings: 2 plates
Calories: 759kcal
Cost: $9.67 Recipe / $4.84 Plate
Ingredients
- 3 baby red potatoes halved
- ⅓ cup fresh cranberries
- ½ carrot sliced, thick
- 1 pound chuck roast
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon onion powder
- ½ cup whole berry cranberry sauce
- ⅓ cup beef stock
- ⅓ teaspoon dried rosemary
Instructions
- 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.
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.
Nutrition
Serving: 1plate | Calories: 759kcal | Carbohydrates: 82g | Protein: 51g | Fat: 27g | Sodium: 563mg | Fiber: 7g | Sugar: 27g
