Crock Pot Cranberry Beef Chuck Roast
Chuck roast and slow cookers seem to just go together. But instead of making the same old boring pot roast and carrots with potatoes, try this different flavor and serve it with old fashioned mashed potatoes and green beans on the side for a hearty but healthy alternative. Cranberries are packed full of healthy vitamins and nutrition.
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Ingredients
- 1 16 oz can diced tomatoes
- 116 oz can cranberry sauceyou heard me!
- 2Tspn tomato paste
- 3 -4 green onionschopped fine
- 2 stalks of celerychopped into chunks
- 3Tspn cider vinegar
- 2Tspn olive oil
- 1tspn dried mustard
- 2-4pounds beef boneless chuck roasttrim as much of the fat off as you can! I even chunk it to get some of the extra fat trimmed out and to increase the healthy aspect of this dinner.
Instructions
- In the crock of your slower cooker, stir together all the ingredients except the roast. Cover and turn on high for about 30 minutes while you trim the beef.
- Place the trimmed beef chunks in the slow cooker and stir into the sauce. Cover and cook on low for 8 to 10 hours.
- Transfer to cutting board and slice thin. If the sauce left in the crockpot is to thin, turn back on high and cook uncovered to reduce the sauce and thicken it.
- Mash some potatoes with fresh creamery butter and serve fresh whole green beans for a delicious sauerbraten type pot roast that definitely fits the healthy and hearty label for fall dinners.
Recipe Notes
