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Cranberry Pot Roast

 Cranberry Pot Roast
I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!—Jim Ulberg, Elk Rapids, Michigan
10-12 ServingsPrep: 20 min. Cook: 2-3/4 hours


  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef chuck roast (4 to 5 pounds)
  • 2 tablespoons canola oil
  • 1 medium onion
  • 6 whole cloves
  • 1 cup water
  • 1 medium carrot, shredded
  • 2 cinnamon sticks (3 inches)
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons cider vinegar


  • Combine flour, salt and pepper; rub over roast. In a Dutch oven,
  • brown roast in oil. Cut onion in half and stick the cloves into it.
  • Add onion, water, carrot and cinnamon to pan. Bring to a boil.
  • Reduce heat; cover and simmer for 2 hours, adding water if needed.
  • Skim fat. Combine cranberry sauce and vinegar; pour over the roast.
  • Cover and simmer 30-45 minutes longer or until meat is tender.
  • Discard onion, cloves and cinnamon. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 335 calories,

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Cranberry Pot Roast (continued)

Nutritional Facts: 16 g fat (6 g saturated fat), 98 mg cholesterol, 269 mg sodium, 16 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.