Cranberry Beef Roast (Crockpot)
Recipe: #3359
December 05, 2011
Categories: Cranberry, Carrot, Garlic, Mushrooms, Onions, Sweet Potato/Yam Christmas, Potluck, Slow Cooker, Wine, Beef Dinner, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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