Have leftover cranberries you aren’t sure what to do with? This freezer friendly Slow Cooker Cranberry Pot Roast is the perfect lunch. Easy to make ahead of time, simply reheat when you need a quick lunch!
4
Servings
8
Ingredients
0
Comments
Ingredients
- 12 ounces Cranberries, Fresh
- ¼ cups Orange Juice
- ¼ cups Water
- ½ cups Brown Sugar
- ½ cups Sugar
- ¼ teaspoons Cinnamon
- 2 ½ pounds Beef Roast
- 1 tablespoon Minced Onion, Dried
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix cranberries, orange juice, water, brown sugar, white sugar, cinnamon together and place in slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix cranberries, orange juice, water, brown sugar, white sugar, cinnamon together and place 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.
- Place roast in slow cooker with cranberry sauce and add minced onion, spoon over roast, replace lid and cook on LOW for 7-9 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 12 ounces Amount Per Serving
- Calories
- 641
- Total Fat
- 14g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 184mg
- Sodium
- 220mg
- Total Carbohydrates
- 64g
- Fiber
- 3g
- Sugar
- 55g
- Protein
- 63g
- WW Freestyle
- 20