Sunday, October 18, 2015

Pot Roast!!!!

This recipe uses the slow cooker so it can technically be used any night of the week.

There is really not a whole lot of hands on time for this recipe...maybe 15-20 minutes tops

first you mix up some cranberry sauce, tomato sauce, water and onion soup mix

sear the roast on all sides in a little bacon fat.....because why not!

add the roast to the slow cooker...

pour the sauce mix on top of the roast....

cover and cook on low for 8 hours...

now for the recipe....

Here is what you need:

  • 1 roast...shoot for about 4 pounds
  • 2 tablespoons bacon fat (can use olive oil if you don't keep bacon fat)
  • 1 can of whole cranberry sauce (14 ounce)
  • 1 can of tomato sauce (15 ounce)
  • 1/2 cup water
  • 2 packets of dry onion soup mix
  • 2 tablespoons cornstarch

Here is what you need to do:

  • mix the cranberry sauce, tomato sauce, water and soup mix in a bowl
  • sear the roast on all sides in the bacon fat over medium/high heat
  • place roast in slow cooker and pour sauce mix over it
  • cover and set to low for 8 hours
  • remove roast, and slice
  • add cornstarch to a small dish and add a little and wisk to combine
  • pour cornstarch slurry in slow cooker, wisk, cover and set to high for 15 minutes
  • serve gravy over roast


  1. I was the lucky recipient of some of the leftovers from this blog post and I have to say that it is some of the most amazing pot roast I have ever had! The cranberry flavor was subtle and added a nice sweetness. This will definitely be added to my meal rotation.

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