Thursday, February 16, 2012

Slow Cooker Cranberry Roast Beef

4 ingredients is all you need- And then just throw them in a crock pot and Bam! You have dinner! I actually liked it even more the next day too. Eat alone or use as a filling for pulled beef sandwiches or tacos. Enjoy!

Ingredients:
  • 2-3 pounds beef or pork roast or stew chunks
  • 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced (I used both)
  • 2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
  • 1 (16-ounce) whole berry cranberry sauce (mine wasn't whole berry and it tasted just fine)

Use a 4-quart slow cooker. Plop in the meat (mine was partially frozen), 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 (mine was fine between 4.5 and 5). 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.

Recipe from Stephanie O'Dea

2 comments:

  1. every time you post recipes, they always looks SO TASTY that i immediately think: hmm, how can i make this vegan.. and wouldn't you know? i could probably veganize (yes, i know, it's a great word..) every dish here!! (maybe that should be a new series on my blog?)

    oh man, i love me some cranberry...

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  2. Ash I'm so glad you can "veganize" this! I always feel a little bad when I post a recipe with meat for the vegetarians and vegans out there- but you're right- with a little non-meat tweak- everything can be changed :)

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