CRANBERRY POT ROAST
Easy slow cooker or dutch oven recipe. Great over white rice.
Provided by crazymama76
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
- Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
- Cook until the roast easily pulls apart with a fork, about 4 hours.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 33.8 g, Cholesterol 128.8 mg, Fat 35.4 g, Fiber 1.5 g, Protein 32.5 g, SaturatedFat 13.6 g, Sodium 378.3 mg, Sugar 20.6 g
CRANBERRY POT ROAST
Time 9h30m
Number Of Ingredients 8
Steps:
- Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.
SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
SLOW COOKER CRANBERRY AND MUSCADINE PORK ROAST
This is such an easy way to make a tender, juicy pork roast. My family loves it . . . even my 5-year-old. It's fancy enough to serve to guests, but so easy to make, so why wait for company?
Provided by JLYNNNAMDG
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 6
Steps:
- Put the pork roast into the crock of your slow cooker. Pour wine over the roast; add the cranberries and garlic. Season everything with salt and pepper.
- Cook on Low 6 to 8 hours.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 8 g, Cholesterol 134.4 mg, Fat 22.9 g, Fiber 2 g, Protein 46 g, SaturatedFat 8.6 g, Sodium 230.8 mg, Sugar 2.3 g
SLOW COOKER CRANBERRY SAUCE WITH PORT AND ORANGE
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Provided by Sarah DiGregorio
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Stir the sugar, port and half the orange zest into the slow cooker. Season with a generous pinch of salt. Cover and cook on high for 1 hour and 30 minutes.
- Stir the cranberry sauce well and set the lid back on the slow cooker so there is a 1- to 2-inch gap, to allow for evaporation. Cook on high for another 1 1/2 to 2 hours, stirring at least twice, taking care around the edges, until many of the berries have popped and the sauce has thickened and is syrupy. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon the cranberry sauce into a serving bowl, cover, and chill in the refrigerator until ready to serve.
- Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
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