Description
This Cranberry Pot Roast features a tender 3 to 4-pound chuck roast slow-baked with a savory blend of spices, whole berry cranberry sauce, and sliced onions. The combination of sweet and tangy cranberries with garlic, brown sugar, and Worcestershire sauce creates a rich, flavorful dish perfect for a comforting family dinner. Serve it shredded with your favorite sides like mashed potatoes and green beans for a hearty meal.
Ingredients
Scale
Main Ingredients
- 3 to 4 lb chuck roast
- 1 large yellow onion (sliced into rings)
- 1 cup whole berry cranberry sauce (not jellied)
- 2 tablespoons brown sugar
- 4 garlic cloves (finely minced)
- 1 tablespoon dried minced onion
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the pot roast.
- Prepare Onion Bed: Layer the sliced yellow onions evenly in a large baking dish to create a flavorful base for the roast to sit on during baking.
- Place Roast: Position the chuck roast on top of the bed of onions in the baking dish.
- Season the Roast: Evenly sprinkle the minced garlic, brown sugar, dried minced onion, ground thyme, kosher salt, and black pepper over the top of the roast to infuse it with robust flavor.
- Add Cranberry Sauce: Spoon the whole berry cranberry sauce evenly over the surface of the seasoned roast.
- Drizzle Worcestershire Sauce: Drizzle the Worcestershire sauce around the roast, adding depth to the savory and sweet flavors.
- Cover and Bake: Cover the baking dish tightly with foil to lock in moisture and bake in the preheated oven for 3 hours or until the meat is fork-tender and easily shreds.
- Shred Meat: Remove the roast from the oven, shred the meat directly in the pan, mixing it well with the pan juices and softened cranberries for a deliciously moist texture.
- Serve: Serve the cranberry pot roast hot, ideally accompanied by classic sides like mashed potatoes and green beans for a complete hearty meal.
Notes
- This pot roast combines sweet and savory tastes for a rich flavor experience, thanks to the cranberry sauce and blend of spices.
- Using a chuck roast ensures the meat becomes tender and juicy after slow baking.
- Covering the dish tightly with foil during baking helps retain moisture and tenderness.
- Serve with comforting sides such as mashed potatoes and green beans to complement the dish.
- For a thicker sauce, after shredding, you can place the pan on stovetop and reduce the juices slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
