This Cranberry Pot Roast recipe is so simple and festive! Made with beef or lamb roast, fresh cranberries and roasted in the oven until tender, juicy and flavorful! Perfect for the holidays or a simple Sunday supper.
The falling leaves have laid out a yellow blanket. The trees are undressed. Ng Hiu-lui
This Cranberry Pot Roast is very easy to make. But don’t let its simplicity fool you- it’s wonderfully delicious! Beef roast is seasoned with salt and pepper and browned on all sides, then nestled in a mixture of fresh cranberries, port wine, onion and beef stock, then braised for 3 hours in the oven.
Put a pot roast in the oven and watch what happens. There is something about the smell of roasting meat that turns a grumpy husband into a purring husband. Aromatherapy. It works every time!
Why You’ll Love This
- Easy recipe with minimal prep time. With only 30 minutes or less of actual hands-on time, this pot roast cooks in the oven and fills your home with warm and comforting aromas.
- Tender and delicious! After braising for 3 hours, the incredibly tender roast melts in your mouth while the deliciously reduced cranberry port sauce adds a bright burst of flavor and tangy taste.
- Make it a holiday meal! I love this served over Horseradish Mashed Potatoes or Mashed Cauliflower with Roasted Garlic, even with a little gravy on the side…. so delicious! We guarantee your guests won’t stop raving about it!
Cranberry pot Roast Ingredients
- Olive oil: Used to brown the beef chuck roast and adds richness to the dish.
- Beef or Lamb roast: Chuck roast, brisket, lamb shoulder, round roast. Use organic, grass-fed, local if possible.
- Red onion: Adds a sweet and slightly tangy flavor to the dish. It also provides texture and aroma.
- Garlic cloves: Add a bold, savory flavor to the pot roast that complements the other ingredients.
- Carrot: Adds natural sweetness and a hint of earthiness to the dish. It also gives texture and color.
- Celery stalk: Adds a subtle herbal flavor and adds crunchiness to the pot roast.
- Fresh cranberries: Add a burst of tartness and vibrant color to the dish. They balance the richness of the beef and add a touch of acidity.
- Fresh thyme (or rosemary): Adds aromatic and earthy flavors to the pot roast. They complement the other ingredients and add depth to the dish.
- Ruby port: Adds a sweet and fruity flavor to the dish. It enhances the richness of the pot roast and creates a delicious sauce. Use a red port, not a tawny port.
- Beef stock: Adds depth and savory richness to the pot roast. It forms the base of the braising liquid and helps tenderize the meat.
- Sweetener: To balance the tartness of the cranberries. Use honey, Maple syrup or sugar.
- Whole mustard seeds (or whole grain mustard): Provide a subtle tanginess and add texture to the pot roast. They contribute a unique flavor profile to the dish.
How to Make Cranberry Pot Roast
Preheat the oven to 350F.
Heat oil in an oven-proof Dutch oven over medium-high heat. Rub chuck roast with salt and pepper on all sides, and sear all sides very well. Seasoning and browning the roast is the KEY to a good roast, sealing in all the juices and creating that delicious crust everyone loves so much – so be patient and do this part well, and the recipe will absolutely reward you!
While the meat is browning, dice the onion, garlic, celery and carrot.
Once meat is nicely browned on all sides, set aside on a plate.
Add onion, celery and carrot, to the same pan, turn to medium heat and sauté until they soften, about 5- 6 minutes.
Add cranberries, pour in the ruby port and beef stock, add sugar, thyme or rosemary sprigs, and mustard seeds and give a stir.
Nestle meat into the middle, bring to a simmer, cover tightly and place in the oven.
Bake for 3 hours (or longer if a bigger cut of meat).
Meat should be fork tender, and cranberry port sauce should be reduced. If the cranberry sauce seems too thin, continue baking uncovered, or simmer on stove top, uncovered, until it reduces and thickens a bit.
- Use fresh cranberries: For a few short weeks, fresh cranberries will be available at the grocery stores.
- Select the right meat: When picking out meat for pot roast, chuck roast, brisket or round roast is the perfect cut of meat for roasting and braising because of its uniform marbling throughout the meat. Always try to use, local, organic and grass-fed if possible. Make sure to season the roast generously with salt and pepper and brown all the sides really well.
- Choose your equipment wisely: Make sure to use a heavy bottomed dutch oven with a lid that has a good seal.
Choose a beef cut with abundant connective tissue, like chuck roast, beef brisket, or bottom round roast.
Garlic, onion, and fresh herbs are KEY to infusing the pot roast with delicious, aromatic, and herbal flavor.
In addition to choosing a tender meat cut, browning the roast is absolutely essential. This will make all the difference, as well as thickening the cranberry port sauce.
Yes cranberry pot roast can be made in a slow cooker. Follow recipe through until step 7. Place in your slow cooker and cook on low 7-8 hours.
I hope you love this Cranberry Pot Roast as much as we have- such a cozy recipe, perfect for lazy Sundays, or small holiday gatherings.
Happy, happy, merry merry. -xoxo
More Recipes you May Enjoy!
Cranberry Pot Roast – a simple festive recipe for beef roast, baked with fresh cranberries and roasted in the oven- tender, juicy and flavorful! Perfect for the holidays or a simple Sunday super.
- 1–2 Tablespoons olive oil
- 2 1/4– 2 1/2 pounds beef chuck roast- organic, grass fed, local if possible
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large red onion
- 4 cloves garlic, rough chopped
- 1 large carrot
- 1 celery stalk
- 12 oz bag fresh cranberries ( or 4 cups)
- 2 tablespoons fresh thyme ( or rosemary)
- 1 cup ruby port -a red port( do not use tauny port) the very inexpensive kind-found at most grocery stores, or sub a rich deep red wine ( like cab) and increase the sugar by 1 tablespoon)
- 2 cups beef stock
- 1/4 cup honey, maple syrup or sugar
- 2 Tablespoons whole mustard seeds ( or whole grain mustard)
- Pre heat oven to 350F
- Heat oil in an oven proof dutch oven, over medium high heat. Rub chuck roast with salt and pepper on all sides, and brown all sides very well. Be patient here and get a good crust!
- While meat is browning, dice the onion, garlic, celery and carrot
- Once meat is nicely browned on all sides, set aside on a plate.
- Add onion, celery and carrot, to the same pan, turn heat to medium and sauté until they soften, about 5- 6 minutes.
- Add cranberries, ruby port, beef stock, sugar, thyme or rosemary, and mustard seeds and give a stir.
- Nestle meat into the middle, bring to a simmer, cover tightly and place in the oven.
- Bake for 3 hours ( or longer if a bigger cut of meat) Meat should be fork tender, and cranberry port sauce, reduced. If Sauce seems too thin, continue baking uncovered, or simmer on stove top, uncovered until it reduces and thickens a bit.
- Serve over mashed potatoes, mashed cauliflower or whipped sweet potatoes with a little cranberry sauce over top.
I’ve tried reducing the sugar, and it is just WAY too tart. I know it seems like a lot, but the fresh cranberries need this amount to balance it all out.
- Serving Size:
- Calories: 559
- Sugar: 21.3 g
- Sodium: 649.5 mg
- Fat: 19.2 g
- Saturated Fat: 4.7 g
- Carbohydrates: 36.2 g
- Fiber: 6.2 g
- Protein: 58.5 g
- Cholesterol: 167.6 mg