Slow Cooker Balsamic Pot Roast with Cranberry Sauce

Name: Slow Cooker Balsamic Pot Roast with Cranberry Sauce
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 - 3 to 4 pounds chuck roast (trimmed of excess fat); 1 sweet onion (chopped into 2 inch pieces); 4 carrots (peeled and cut into 2 inch pieces); 5 cloves garlic (minced); 1 cup beef broth; 1/4 cup balsamic vinegar; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 teaspoon dried thyme; 1 tablespoon fresh rosemary; 3/4 teaspoon salt; 1/8 teaspoon black pepper; Fresh parsley and rosemary for garnish; 1 - 12 ounce fresh cranberries; 1 cup water; 3/4 cup sugar; 2 tablespoons orange juice

Slow Cooker Balsamic Pot Roast with Cranberry Sauce in tender, flavorful and will melt in your mouth

Prep15 min
Cook8 hr
Total8 hr 15 min
Makes8 servings
Calories246

Ingredients

8 servings

2 tablespoons olive oil
1 - 3 to 4 pounds chuck roast (trimmed of excess fat)
1 sweet onion (chopped into 2 inch pieces)
4 carrots (peeled and cut into 2 inch pieces)
5 cloves garlic (minced)
1 cup beef broth
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon dried thyme
1 tablespoon fresh rosemary
3/4 teaspoon salt
1/8 teaspoon black pepper
Fresh parsley and rosemary for garnish
1 - 12 ounce fresh cranberries
1 cup water
3/4 cup sugar
2 tablespoons orange juice

Method

1
In a large skillet heat the olive oil over high heat. Sprinkle salt and pepper on both sides of the roast. Sear the roast on all sides, until browned {about 4-5 minutes per side}. Transfer to a slow cooker. Place the onion and carrots around the pot roast.
2
In a medium bowl mix together the garlic, beef broth, balsamic vinegar, soy sauce, brown sugar, dried thyme, rosemary, salt and pepper. Pour the balsamic vinegar mixture over the pot roast.
3
Cook on high setting for 4-5 hours, or low for 6-8 hours {until the meat is tender}. Serve warm with fresh parsley and rosemary and the cranberry sauce drizzled on top.
4
In a large pot bring 1 cup water and 3/4 cup sugar to a boil. Boil until the sugar is dissolved about 3-4 minutes, stirring occasionally. Add the 12- ounce bag of fresh or frozen cranberries and the orange juice.
5
Simmer on low, stirring occasionally, until the the cranberries are soft and burst. Remove from heat and let sit for 5 minutes to thicken. Serve alongside the pot roast.

Notes

You can feel free to add potatoes {chunks or baby potatoes} with your pot roast in the slow cooker. If you would like to make gravy follow these instructions you will use 1 cup of the juice from the slow cooker, Tablespoon corn starch and 1/4 cup cold water. Remove 1 cup of the liquid from the slow cooker and bring to a boil in a medium pot. In a mason jar shake to combine 1 Tablespoon cornstarch and 1/4 cup of cold water. Add the liquid to the pot. Return the gravy to a boil and stir for two minutes. Remove from the heat and let sit to thicken up. This can serve as a gravy for those that want it.