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Cranberry Sauce & Cranberry Beef Roast Recipe for the Slow Cooker

If you ask me cranberries get a bad rap. Maybe it is because they are most commonly purchased in a can smothered in gel? What do you think? My husband claims to not like them but I think it might be that he simply hasn’t had them in a more natural form.

In my research for the holiday menus I ran across this Super Simple Cranberry Roast Slow Cooker Recipe from Stephanie O’Dea. It not only caught my eye but made it to my “things to try later”. I’m not a fan of the canned cranberry sauce so I was especially interested in her link to do-it-yourself slow cooker cranberry sauce. Sold!

I tried both this week and have to say I was very pleased. First of all, Stephanie has a the great idea of putting a glass bowl in your slow cooker if you are making a small amount which I have documented here for you. It worked great. And usually I don’t re-post someones recipe unless I am making a lot of alterations but I wanted to document the process and I have also altered some of the amounts to accommodate another recipe we will be trying on Friday.

So, I strongly encourage you to make your own cranberry sauce for this recipe. However, if you have leftover cranberry sauce from your Thanksgiving dinner this week, feel free to use that as well.

Slow Cooker Cranberry Roast


Tricia @ onceamonthmeals.com


  • 12 ozĀ  fresh cranberries
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 tsp cinnamon
  • 2.5 pounds beef or pork roast
  • 1 tablespoon dried onion flakes


Mix, prepare and place Cranberry Sauce (Cranberries, orange juice, water, brown sugar, sugar, white sugar, cinnamon) in slow cooker. Cook on HIGH for 2.5 hours. (Stir every hour – set a timer to remember). Open slow cooker after 2.5 hours, pop cranberries and let cook for 30 more minutes.

If cooking roast immediately, place in slow cooker with cranberry sauce and add minced onion, spoon over roast, replace lid and cook on LOW for 7-9 hours. Serve.

(If you don’t have time to cook the cranberry sauce before hand either cook it separately the night before or add all of the ingredients on top of the roast and cook. Half way through thoroughly mix ingredients and pop the cranberries. When the roast is done cooking allow the cranberry sauce to sit and thicken a bit when you are done.)

Freezing Directions:

Prepare cranberry sauce in slow cooker as outlined above. Place roast in gallon freezer bag. To each gallon freezer bag add the cranberry sauce and minced onion. Seal and freeze. To serve: No need to thaw. Place entire contents of bag in 4-quart slow cooker. Cover and cook on low for 7-9 hours or high 5-6 hours.

Servings: 4

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12 Responses to “Cranberry Sauce & Cranberry Beef Roast Recipe for the Slow Cooker”

  1. Shannon says:

    mmm…that sounds yummy!

  2. [...] own! Well just in time… hot off the press, thanks to OAMM, here is a pretty cool recipe for a DIY cranberry sauce (minus the roast)! Please let me know how you like this! I can’t wait to try it out [...]

  3. [...] up that leftover cranberry sauce you have from the holidays. Or feel free to make your own using this recipe. Your kids won’t mind [...]

  4. Shannon says:

    Pork roast is on sale at Food Lion this week so I decided to make this tonight for my frozen food group monthly meal exchange! 5 Cranberry Pork Roasts!

  5. Shannon says:

    Tricia, we ate our Cranberry Pork Roast this past week and
    it had a fabulous flavor and the meat was tender but it was also
    really fatty and I had already trimmed as much fat off as I could.
    Do you have any recommendations for another cut of meat that would
    be as tasty but less fatty for this recipe? Thanks!

  6. [...] with the candy cane look but with different flavoring. I mulled over the idea of cranberry using my new cranberry sauce but ultimately decided that cranberry was a bit of a polarizing [...]

  7. Erika Meyer says:

    what does it mean to pop the cranberries?

    • Lisa says:

      Great Question Erika! When you simmer the cranberries at a low heat, they will “pop”. You may hear a popping noise as well, and this is okay. The cranberries actually burst, and release pectin which helps in thickening the sauce as it simmers.

  8. Erika Meyer says:

    oh and do you cook it in the measuring cup in the slow cooker or just place it all in the slow cooker to cook?

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