Rating: 5 stars
1 Ratings
  • 5 star values: 1
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You don't have to brown the roast before putting it in the slow cooker. However, browning the outside of the roast does add a rich caramelized flavor to the meat.

Recipe by Oxmoor House January 2001


Recipe Summary

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.


501 Delicious Heart Healthy Recipes

Nutrition Facts

252 calories; calories from fat 33%; fat 9.3g; saturated fat 3g; protein 23.5g; carbohydrates 17g; cholesterol 68mg; sodium 169mg.