Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe
I
threw together one of the simplest roasts last week, and it was
wonderful. The meat was sweet without being icky sweet, it was tender
and moist, and everyone at the table had seconds.I used frozen beef chuck, but this would be fantastic with any hunk of meat you've got lying around----beef, pork, or venison.
The Ingredients.
serves 4
- 2-3 pounds beef or pork roast or stew chunks [Dee: I used the pork top loin from Costco & trimmed the fat off, each bag got 2 big chunks of meat]
- 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced [Dee: I used the onion flakes]
- 2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free) [Dee: Used the Tamari gluten free soy sauce]
- 1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)
that's it!
The Directions:
Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.
Serve over mashed potatoes, and with a green salad.
The Verdict:
This was a fantastic dinner, and since everything was already in the house, it was free!
