Crockpot Cranberry Pot Roast & Gravy Recipe

4 Ingredient Slow Cook Dinner, Easy To Make

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Browning the roast beforehand will give you a much richer flavor for both the meat and gravy. Homemade gravy just tastes better! Also, make sure you have a crock pot big enough to hold the roast you're wanting to cook. Nothing like buying a large roast on sale -- thinking you've gotten more bang for your buck -- then bringing it home to discover the lid won't set flat on your slow cooker. Knowing the right measurements is crucial, because this is one easy recipe on which you won't want to miss out.


  • 3 lb. beef chuck roast
  • 2 Tbsp. cooking oil
  • 1/4 cup diced green onion
  • 1 can (16 oz) whole cranberry sauce
  • 3 Tbsp. water
  • 1-1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 Tbsp. cold water
  • 2 Tbsp. cornstarch


In large heavy skillet, brown both sides of chuck roast in hot oil over medium high heat. When browned, turn off heat, remove meat to plate, and set aside. In same skillet with heat off, mix in the green onion, cranberry sauce, water, salt, and pepper, stirring until mixed well and the brown bits on the pan are loosened. Spoon mixture into crock pot. Put small rack in crock pot and place browned meat on rack. Put cover on and set crock pot to Low and cook for 7 to 8 hours.

When meat is done cooking, remove meat and rack from crock pot; put meat on serving platter and keep warm. In small bowl, mix together the cold water and cornstarch until completely dissolved. Slowly drizzle the cornstarch into the liquid in crock pot, stirring constantly; continue stirring until mixture thickens and forms gravy. Serve the gravy over mashed potatoes alongside the beef roast.

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