Slow Cooker Holiday Pot Roast

  1. 2 teaspoons olive oil
  2. 3 to 3 1/2-pound beef chuck roast
  3. 4 large carrots, peeled and cut in 2-inch pieces
  4. 2 small turnips, peeled and cut in 2-inch pieces
  5. 1 medium rutabaga, peeled and cut in 2-inch pieces
  6. 1 medium sweet onion, cut in eighths
  7. 1 can (14 oz.) whole berry cranberry sauce
  8. 1 envelope (1 oz.) dry onion soup mix
  9. 1 cup fresh cranberries
  10. 3 Tablespoons cornstarch
  11. 1 teaspoon ground cinnamon
  12. 1 teaspoon dried thyme
  13. 3/4 teaspoon black pepper
  14. 1/2 teaspoon ground allspice
  15. 1/4 teaspoon ground cloves
  1. In a large skillet over medium-high, heat the oil. Brown beef on both sides.
  2. Meanwhile, place half of the carrots, turnips, rutabaga and onion in bottom of slow cooker crock.
  3. Place beef on top of vegetables in crock. Arrange remaining vegetables around beef.
  4. In a medium bowl, mix cranberry sauce, soup mix, cranberries, cornstarch, cinnamon, thyme, pepper, allspice and cloves. Pour over beef and vegetables.
  5. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
  1. If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning beef, place cookware in slow cooker base, arrange veggies and beef, then continue with Step 4.