Cranberry Beef Roast (Crockpot)
Created by Cheesehead on December 5, 2011
- Servings: 9
- Prep Time: 20m
- Cook Time: 8-10h
- Recipe #3359
Ingredients
- Coconut oil or olive oil
- 4 cloves garlic, minced
- 5 green onions or 1 onion, sliced
- 4 medium carrots, trimmed, sliced
- 2 cups button mushrooms, sliced
- 2 medium sweet potatoes, peeled, diced
- 1 (3 to 4 pound) beef chuck roast (bone in)
- Sea salt and fresh ground pepper, to taste
- 3/4 cup fresh cranberries
- 1 cup grape juice
- 1 cup red wine
- 2 tablespoons ketchup
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup or honey, to taste
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 teaspoon paprika
- 1 teaspoons thyme
- 1 tablespoon arrowroot powder mixed with 4 tablespoons cold water
How to Make
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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.
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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.
How to Make
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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.
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Step 4: Cover and cook on low, 8-10 hours.
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Step 5: Remove roast and keep warm. Remove veggies with a slotted spoon and either place with roast, or mash with a potato masher.
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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.
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Step 7: Serve with salad and cornbread.