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Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce

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Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce is the perfect winter comfort food. This pot roast is flavorful and would make a nice holiday meal.  The orange cranberry sauce adds a nice touch of sweetness to the roast and a pop of color to your table.

Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce is the perfect winter comfort food. This pot roast is flavorful and would make a nice holiday meal. The orange cranberry sauce adds a nice touch of sweetness to the roast and a pop of color to your table.

SLOW COOKER RED WINE POT ROAST WITH ORANGE CRANBERRY SAUCE

The holidays are in full swing and winter is arriving in Ohio. It is time for all kinds of comfort food to help us get through these cold months. I don’t know about you, but I think nothing says comfort food like a tender, juicy pot roast.

Today’s Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce would make a wonderful holiday meal for your get together.  A chuck roast is slow cooked with your favorite red wine, vegetable {or beef} broth, fresh herbs and vegetables to create the perfect meal.  A sweet, beautiful orange cranberry sauce accompanies the Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce and makes a great sauce to drizzle over the pot roast. Not only does it add beautiful color to the dish, it also adds wonderful flavor.

Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce is the perfect winter comfort food. This pot roast is flavorful and would make a nice holiday meal. The orange cranberry sauce adds a nice touch of sweetness to the roast and a pop of color to your tab

Today’s recipe is in partnership with The Ohio Beef Council to celebrate holidays roasts and share creative, festive ways to add roasts to your gatherings. Beef is the centerpiece of many holiday feasts for families across the country. Premium roasts, such as Ribeye, Rib and Tenderloin are very popular at holiday time. However, more economical roast choices – Round Tip, Top Sirloin and Eye Round – are also delicious holiday options.

The best gift you can give your body is a healthy diet. A 3-oz serving of beef provides 25 grams of protein and 10 essential nutrients, wrapped up in one tasty package. Big things often come in small packages. Aside from being a great source of protein, beef provides essential nutrients in a smaller package that some other proteins. For example, you would have to eat 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef.

Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce is the perfect winter comfort food. This pot roast is flavorful and would make a nice holiday meal. The orange cranberry sauce adds a nice touch of sweetness to the roast and a pop of color to your table.

I love sharing with you guys all about our Ohio beef farmers. They take care of their animals all year long, even on holidays and when the weather outside is frightful. Watch this short video to see how the Rittenhouses, beef farmers from New Carlsile, work to get their cows to a nearby pasture, where they can watch over them closely, as a winter storm approaches.

There are 17,000 beef farming families in Ohio, and 98 percent are family farms. Watch this video series from the Ohio Beef Council to see how Ohio beef farmers change their animal care routines as the weather gets colder.

As the holidays near add this mouthwatering Slow Cooker Red Wine Pot Roast with Orange Cranberry Sauce to the menu and impress your guests. It also makes a great weeknight meal that you can come home to after a long day!

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Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 30 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 30 minutes
  • Yield: 6 1x
  • Category: Beef, Dinner

Description

Slow Cooker Red Wine Pot Roast With Orange Cranberry Sauce is the perfect winter comfort food. This pot roast is flavorful and would make a nice holiday meal. The orange cranberry sauce adds a nice touch of sweetness to the roast and a pop of color to your table.


Scale

Ingredients

For the pot roast:

  • 1 boneless beef chuck roast (31/2 to 4 pounds), cut in half against the grain
  • Salt and pepper
  • 1 large onion, chopped into chunks
  • 5 medium carrots, peeled and cut into chunks
  • 3 russet potatoes, cut into large chunks {you can peel but you don’t have to}
  • 4 garlic cloves
  • 3 bay leaves
  • 3 sprigs of fresh rosemary
  • 3 sprigs of thyme
  • 1 cup red wine {I used a red wine blend but you can use whatever red wine you have}
  • 2 cups vegetable broth or beef broth

Orange Cranberry Sauce:

  • 1 bag of fresh cranberries
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 cup sugar

For a gravy:

  • 1 cup of the juices from the slow cooker
  • 1 Tablespoon corn starch
  • 1/4 cup cold water
  • Garnish with extra fresh rosemary, thyme and the orange cranberry sauce.

Instructions

For the pot roast:

  1. Remove the chuck roast from the refrigerator 15 minutes before cooking and let sit out.
  2. Chop half the onion into small diced pieces. Set the other half aside for later.
  3. Season roast with salt and pepper. Heat oil in a large cast iron skillet or dutch oven. Sear roast for 2-3 minutes on each side over medium-high heat, or until nicely browned on all sides. Transfer roast to the slow cooker.
  4. Add the diced onions onion and garlic to the cast iron skillet or dutch oven, stirring over medium heat until onions become soft. Stir in red wine and the vegetable stock. Stir and scrape browned bits from bottom of pot. Add the red wine mixture to the slow cooker.
  5. Add the bay leaves, rosemary and thyme to the slow cooker.
  6. Cover and cook on low for 6-7 hours or high for 5 hours {with two hours left you will add the vegetables} or until the roast is tender and falls apart.
  7. While the pot roast cooks chop the carrots, potatoes and the other half of the onion into large chunks and place in a large mixing bowl. Sprinkle with sea salt and pepper.
  8. With two hours left add the potatoes, onions and carrots to the slow cooker. Replace the lid and continue to cook for the remaining two hours.
  9. Once done cooking remove the pot roast from the slow cooker and place on a large cutting board. Once cool enough to handle using two forks shred the pot roast. Add back into the slow cooker and stir around to soak up the juices. Remove the meat, vegetables and potatoes and place on a platter and garnish with fresh rosemary, thyme and a drizzle of the orange cranberry sauce.

For the orange cranberry sauce:

  1. In a large pot bring the water, orange juice and sugar to a boil until the sugar dissolves. Add the cranberries and boil until the cranberries begin to pop. Remove from heat and let cook. Store in an airtight container in the refrigerator.

For gravy:

  1. Remove 1 cup of the liquid 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.

Check out these other delicious roast recipes:

Bacon Wrapped Eye of Round Roast // Lemons for Lulu

Peppercorn Sirloin Roast Beef // Tastes of Lizzy T

Slow Roasted Beef Tenderloin // Foodtastic Mom

Pot Roast with Mushroom and Egg Noodles // Neighborfood Blog

 

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Slow Cooker Red Wine Pot Roast with Orange Cranberry Sauce

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Tuesday 1st of August 2017

This is really great work. Thank you for sharing such a good and useful information here in the blog for students.

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Friday 31st of March 2017

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