1 (16-ounce) can jellied whole-berry cranberry sauce
1/4 cup steak sauce
1 tablespoon brown sugar
1 teaspoon prepared mustard
2 tablespoons water
2 tablespoons cornstarch
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add roast; cook until browned on all sides. Place roast in a 4- to 5-quart electric slow cooker coated with cooking spray.
Combine cranberry sauce and next 3 ingredients; pour over roast. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.
Combine water and cornstarch, stirring until smooth. Stir cornstarch mixture into sauce in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure. Microwave at HIGH 2 minutes, stirring after 1 minute. Serve roast with gravy.
Served this for the in-laws at dinner tonight and everyone really enjoyed it. The only real alterations I made were to slow roast it in the oven (275 degrees for three hours) instead of a crock pot (feel this method always adds a greater depth of flavor), and added a tablespoon or so of chopped fresh rosemary. I will definitely be making this recipe again. Served with simple mashed sweet potatoes with a little cinnamon and ground fresh nutmeg, and roasted cauliflower and carrots. A very elegant supper.
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