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Slow Cooker Balsamic Pot Roast with Cranberry Sauce is tender, flavorful and will melt in your mouth. This roast is the perfect addition to your holidays along with a drizzle of fresh cranberry sauce. This is a family favorite!
Tis the season to roast and toast! I don’t know about you, but nothing comforts me more this time of year than a tender beef, that melts in your mouth. Not only is it delicious, it is easy to make in the slow cooker and feeds a crowd. This Slow Cooker Balsamic Pot Roast with Cranberry Sauce pairs savory balsamic vinegar with the beef and then drizzles a homemade cranberry sauce over top of the beef.
As you plan out your holiday menu, keep in mind that beef and wine pair together nicely. Beef’s profound meaty, complex, rich flavor is complemented by a beverage that’s equally complex, savory and rich. Pot Roast and ribs pair well with medium red wines, like Merlot, Zinfandel and Cabernet Franc. When I made this Slow Cooker Balsamic Pot Roast with Cranberry Sauce I paired it with a Cabernet Franc, and absolutely loved them together.
If you like roast recipes you might like this Crockpot Chuck Roast Recipe, Roast Beef Sliders or this Beef Top Round Roast.
Recipe Ingredients
For the Chuck Roast:
- Chuck Roast
- Vegetables: onion, garlic and carrots
- Beef broth
- Balsamic vinegar
- Soy sauce
- Brown sugar
- Herbs: thyme, rosemary
For the Cranberry Sauce:
- Fresh cranberries
- Water
- Sugar
- Orange juice
How to Make This Balsamic Pot Roast
Step 1. Sear the Roast: 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.
Step 2. Add Vegetables: Place the onion and carrots around the pot roast.
Step 3. Create the Sauce: In a medium bowl mix together the garlic, beef broth, balsamic vinegar, soy sauce, brown sugar, dried thyme, rosemary, salt and pepper.
Step 4. Add Balsamic Sauce: Pour the balsamic vinegar mixture over the pot roast.
Step 5. Slow Cook the Roast: Cook on high setting for 4-5 hours, or low for 8-10 hours {until the meat is tender}. Serve the balsamic beef roast warm with fresh parsley and rosemary and the cranberry sauce drizzled on top along with mashed potatoes.
Recipe Tips for Cooking a Roast
- When it comes to roasting, some of the best cuts for oven roasting include: Strip Roast, Ribeye Roast and Tenderloin Roast.
- When cooking, place roast, directly from the refrigerator, fat side up, on rack in a shallow roasting pan. The exception is the Rib Roast – the ribs form a natural rack.
- It’s helpful to follow cooking guidelines when preparing a roast. When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.
- Once the roast is removed from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes.
Storage Tips
Store the leftover pot roast in an airtight container for up to 4 days. To reheat you can heat in a skillet.
More Beef Recipes
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Slow Cooker Balsamic Pot Roast with Cranberry Sauce
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you to the Ohio Beef for sponsoring this recipe. All opinions are 100% my own. I’m so grateful for brands like them who help me continue to share free recipes with you all!
The beef turns out so tender. A great way to cook it!