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Wednesday, February 8, 2012

Slow Cooker Cranberry Roast

After the holidays, I'm always left with a can or two of cranberries. I can pretty much be sure I will not touch these cans until next Thanksgiving and Christmas.

My sister-in-law recommend a great recipe from, and it uses just a few ingredients along with those leftover cranberries and a slow cooker. What could be better?

 Slow Cooker Cranberry Roast
 1 envelope dry onion soup mix
1 (3 lb) beef chuck roast (my sister-in-law used a pork roast instead, and I did too)
1 can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons flour

 Put the dry soup mix in the bottom of your crock pot. Place the roast on top, and add the can of cranberry sauce. I sliced my cranberries up a bit so that I could get the lid on, but it melts as it cooks and you don't need to cut it up.

 Cover, cook for 8 hours on low or 4 hours on high.

Remove meat from crock pot and set aside.  Turn slow cooker to high and whisk in butter and flour until thickened. Serve sauce with roast.

This was so good--it has become an instant favorite at our house. It has a delicious tang to it, but you'd never guess the secret ingredient is cranberries!

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