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


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.



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.


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.