Wednesday, March 10, 2010

Recipe: Slow Cooker Cranberry Roast

This is a personal favorite roast recipe! It makes for a wonderfully tender roast and the gravy turns out delicious and thick. It also doesn't taste tremendously like cranberry after it is done cooking for those who might have an issue. Very easy and quick to prepare!

Slow Cooker Cranberry Roast


1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour


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.

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