Crock-Pot Roast With Cranberry Gravy
A hearty crock-pot roast with tangy cranberry gravy, perfect for festive dinners or family gatherings, featuring tender meat and rich, flavorful sauce.
Ingredients
Instructions
- Brown the brisket in hot oil on all sides.
- Remove the brisket to the crock-pot.
- Brown the chopped onions in the meat pan to develop flavor.
- Add more oil to the pan if needed, and scrape up the flavorful bits from the bottom.
- Pour the browned onions over the roast in the crock-pot.
- Add the tomato sauce to the meat pan to loosen all the flavorings, then pour it over the roast.
- Mix in the cranberry sauce and pour it over the meat.
- Dump the liquid over the roast and onions in the crock-pot.
- Cover and simmer on low for 3 to 6 hours, or until the meat is tender.
- Let the cooked roast cool, then refrigerate for up to 2 days.
- Reheat, covered, over medium-low heat for about 30 minutes before serving.
- Slice the meat and serve with the cranberry gravy.
Tips & Substitutions
For a richer flavor, consider marinating the brisket in the cranberry sauce overnight. If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with water and add it in the last hour of cooking. Substitute the brisket with chuck roast for a similar result, or use a combination of meats for added depth. This dish pairs beautifully with Country Sausage Au Gratin Potatoes.
Serving Suggestions
This roast is perfect served over mashed potatoes or with crusty bread to soak up the delicious cranberry gravy. Pair it with a side of steamed green beans or a fresh salad for a balanced meal. For an extra touch, garnish with fresh herbs or serve alongside Herb Sticks for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, cover the roast with foil and warm it in a 300°F oven for about 30 minutes, or until heated through. Alternatively, you can reheat on the stovetop over medium-low heat, adding a splash of broth if necessary to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Roast With Cranberry Gravy contains roughly 431 calories, with 13g protein, 23g carbohydrates, and 32g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of iron.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen brisket for this recipe?
Yes, you can use frozen brisket; however, it’s best to thaw it in the refrigerator for 24 hours before cooking. If you must cook it from frozen, increase the cooking time by 1-2 hours, ensuring it's fully cooked and tender before serving.
What can I substitute for cranberry sauce?
If you don’t have cranberry sauce, you can use a mixture of apple sauce and a bit of vinegar for acidity. Alternatively, a homemade cranberry reduction can be made by simmering fresh cranberries with sugar and water until they break down.
Can I cook this on high instead of low?
Yes, you can cook the roast on high for about 4 to 5 hours instead of 3 to 6 hours on low. However, cooking on low allows the meat to become more tender and absorb the flavors better, so adjust based on your time constraints.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).