Cranberry Roast

This recipe came from http://crockpot365.blogspot.com/. A great blog that has helped me come up with some simple, creative recipes to throw in the slow cooker on a week night.

I love cranberry sauce, but unfortunately, I only really get to have it once a year during the Thanksgiving holiday. When I found this recipe, I decided that it would be a great way to satisfy my craving for cranberry during the non-holiday season. The cranberries, along with the natural juices for the meat combine to make a sweet, savory sauce.

Ingredients:
2-3 pounds beef roast
1 tablespoon dried onion flakes
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Place meat (frozen is fine) into slow cooker, and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

I chose to serve with mashed potatoes and some steamed broccoli.


We had my Dad over today to watch football and he stayed for dinner. He and my husband cleaned their plates!