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Cranberry Pot Roast

A beautifully cooked pot roast infused with the delightful tartness of cranberry sauce, perfect for family gatherings or a hearty weeknight dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 lb chuck roast
  • 1 large yellow onion (sliced into rings)
  • 1 cup whole berry cranberry sauce (not jellied)
  • 2 tablespoons brown sugar
  • 4 cloves garlic (finely minced)
  • 1 tablespoon dried minced onion
  • 1 teaspoon ground thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Layer the sliced onions evenly in a large baking dish, creating a flavorful base.
  3. Position the chuck roast on top of the onions with care.
  4. Evenly sprinkle the minced garlic, brown sugar, dried minced onion, thyme, salt, and black pepper over the roast.
  5. Generously spoon the cranberry sauce right on top.
  6. As a finishing touch, drizzle the Worcestershire sauce around the roast for that depth of flavor.
  7. Cover the baking dish tightly with foil to trap in all those wonderful juices.
Cooking
  1. Bake for about 3 hours, until fork-tender and glorious.
  2. Remove from the oven, shred the meat, and mix it all together with the delicious juices and softened cranberries.

Notes

Browning the roast in a skillet before placing it in the oven can enhance flavor. Leftovers can be stored in an airtight container for up to three days.