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Slow Cooker Cranberry Beef Roast - Lunch Version

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Slow Cooker Cranberry Beef Roast - Lunch Version

Tricia
The Cook
4 Servings
8 Ingredients
0 Comments

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

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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?

  1. 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.

  1. 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.

  1. Mix cranberries, orange juice, water, brown sugar, white sugar, cinnamon together and place in slow cooker.
  2. Cook on HIGH for 2.5 hours. (Stir every hour – set a timer to remember).
  3. Open slow cooker after 2.5 hours, pop cranberries and let cook for 30 more minutes.
  4. 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