Slow-Cooker-Cranberry Roast

The roast cooking (notice the low fluids) and the Roast once it was "plated"

Cranberry Roast with gravy on the side (for my no gravy boys)  served with green salad and baked potatoes with all the toppings!

INGREDIENTS
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

DIRECTIONS

1. Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.

2. Cover, and cook 8 hours on Low.

3. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.


I made this roast last Sunday. I started it before church and was a little worried about leaving it because there seemed to be a lot less liquid than any roast I have made before but I left it and hoped for the best. It was not dry at all, it was very good!! I served it with baked potatoes (with all the toppings and a green salad. All of the family loved the roast. As for the gravy Dustin & Jayden do not eat gravy of any sort and Taylor who does normally like gravy didn't really care for it. I liked it but can see why kids wouldn't. So I give the meat a solid A- but the gravy more of a C, since I am the only one of the family who liked it.  But since you only add flower & butter to the juice left from the roast, I will make it again next time and see if Nana & Papa like it.