Cranberry Beef Roast (Crockpot)

Prep Time
Cook Time
8h 20m
Ready In

"This turned out so good! I prepped all the veggies the night before and threw it in the next morning. I used glycerin and natural maple flavoring for the maple syrup."

Original is 9 servings


  • Serving Size: 1 (443.1 g)
  • Calories 553.9
  • Total Fat - 32.3 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 177.9 mg
  • Sodium - 545.2 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 12.3 g
  • Protein - 41.2 g
  • Calcium - 77.1 mg
  • Iron - 4.5 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

The night before, prepare all veggies and place in a sealed container in the fridge. In the morning, drizzle some coconut oil in the bottom of the crockpot. Add the veggies and toss well.

Step 2

Generously sprinkle the salt and pepper all over the roast and brown in a heavy skillet on all sides. Place the browned roast on top of the veggies in the crockpot; cover with cranberries.

Step 3

In a large glass measuring cup, mix the remaining ingredients (except for arrowroot powder and water); pour over the roast. Make sure the liquid covers the veggies. If not, add some broth or water.

Step 4

Cover and cook on low, 8-10 hours.

Step 5

Remove roast and keep warm. Remove veggies with a slotted spoon and either place with roast, or mash with a potato masher.

Step 6

Pour remaining broth into a small pot and bring to low boil. Add in the arrowroot/water mix and turn down to simmer, until broth is thickened.

Step 7

Serve with salad and cornbread.


No special items needed.

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