Description
This Slow Cooker Cranberry Roast Beef is an easy and flavorful holiday dinner recipe perfect for chilly nights. Tender beef roast is slow-cooked with a tangy cranberry and onion soup sauce, resulting in a delicious and comforting meal that requires minimal prep.
Ingredients
Scale
Main Ingredients
- 3 pound beef roast
- 1 (14 ounce) can cranberry sauce
- 1 envelope dry onion soup mix
- 4 tablespoons butter
- 1 cup fresh or frozen cranberries
- Parsley for garnish
Instructions
- Prepare the Slow Cooker: Place your 3 pound beef roast in the slow cooker, making sure it lies flat for even cooking.
- Make the Sauce: In a bowl, combine the 14 ounce can of cranberry sauce and the envelope of dry onion soup mix until well mixed.
- Add Sauce and Butter: Pour the cranberry and onion soup mixture evenly over the beef roast, then place 4 tablespoons of butter on top of the roast to add richness.
- Scatter Cranberries: Sprinkle 1 cup of fresh or frozen cranberries around the beef roast inside the slow cooker for added tartness and texture.
- Cook the Roast: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, or until the meat is tender and can be easily shredded.
- Shred and Serve: Once cooked, shred the meat using forks and serve it hot, garnished with fresh parsley to add a pop of color and freshness.
Notes
- This recipe requires only a few simple ingredients, making it ideal for an easy holiday meal.
- Using dry onion soup mix and cranberry sauce creates a rich and flavorful sauce without extra effort.
- Fresh or frozen cranberries can be used interchangeably based on availability.
- For a richer sauce, you can add more butter or some beef broth if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 1257 kcal
- Sugar: 23 g
- Sodium: 416 mg
- Fat: 77 g
- Saturated Fat: 33 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 104 g
- Cholesterol: 439 mg
