Cranberry Christmas Roast (Oven + Slow Cooker)
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This cranberry Christmas Roast is everything your holiday table craves… succulent, slow-roasted beef marinated in tangy balsamic vinegar, jellied cranberry sauce, and warm spices. The holiday roast bakes to juicy perfection, while the cranberries burst into a glossy, spoonable sauce that begs to be piled high over mashed potatoes or pasta. It’s festive, cozy, and downright irresistible, creating a dinner party stunner that will make any celebration unforgettable!
Table of Contents
WHY YOU’LL LOVE THIS CHRISTMAS ROAST RECIPE
- Unique Flavor: A festive upgrade to classic recipes.
- Cooking Options: Roast in the oven or slow-cook in the crockpot.
- Sticky-Sweet Glaze: Make a double batch and drizzle over your sides too.
- Christmas Showstopper: A gorgeous centerpiece for your holiday table.
- Family Favorite: Loved by all ages!
Christmas Roast
This is not your average pot roast. No, this baby gets a festive upgrade.
We’re talkin’ bold balsamic, tangy cranberries, and a kiss of sweetness, all slow-roasted into the most luxurious holiday sauce you’ve ever spooned over mashed potatoes.
It’s the kind of dish that makes people close their eyes on the first bite. Fork-tender, tangy-sweet, and absolutely crave-worthy
Whether you go oven or slow cooker, you’ll want to bookmark this Christmas roast recipe and pull it out every December. Trust me!!!
INGREDIENT NOTES
- Chuck Roast: This is my top pick for tenderness and flavor, but ribeye or other roasts can also be used.
- Cranberry Sauce: Jellied cranberry (from a can) works best here! It blends smoothly into the marinade.
- Beef Stock: Adds richness and depth to the Christmas roast sauce. Beef broth can be used in a pinch but won’t be as concentrated. I love using Kitchen Basic Beef Stock in this recipe.
- Fresh or Frozen Cranberries: Either work well. Don’t skip these! They’re key for balancing the sweetness and bringing that seasonal sparkle.
- Balsamic Vinegar: Adds bold acidity that cuts through the richness of the cranberry roast. I’ve used basic balsamic vinegar from the grocery store and fancy balsamic from Italy in this recipe.
Both are delicious, but you can definitely tell the difference.
VARIATIONS
Spicier Version: Add extra red pepper flakes or a splash of hot sauce to the cranberry roast marinade.
Herb Swap: Use rosemary or sage in place of thyme for a more wintery twist.
Crockpot Convenience: Skip searing if you’re short on time. The flavor is still fantastic, just less caramelized.
Extra Glaze: Double the marinade and simmer half on the stovetop to serve as a glaze.
SERVING SUGGESTIONS
- Mashed Potatoes: Rich and buttery, these soak up every last drop of that crave-worthy sauce.
- Pasta: Want to really impress your guests? Make it from scratch!
- Fresh Salad: Broccoli salad or sweet kale salad (like the one from Costco) are staples on our holiday table.
- Veggie Sides: Roasted squash or heirloom carrots add extra color to the plate.
- Wine Pairing: Full-bodied reds like Cabernet Sauvingnon or Merlot complement the richness of the beef nicely.
HOLIDAY ROAST FAQ
Any oven-safe skillet will work for this recipe. If you don’t have one at all, sear the beef in any large skillet, then transfer it to a baking dish or roasting pan.
A 3-pound chuck roast will serve about 6 people, up to 8 if you pair it with plenty of side dishes.
Yes, and it’s an excellent way to save oven space when making a full holiday spread!
Marinate the beef, then sear it on all sides before transferring to the crockpot. No need to make the sauce on the stove first… just add it all to the slow cooker and turn it on.
Cover and cook on Low for 6-8 hours. Then, transfer the liquid to a saucepan and simmer until thickened for serving.
When developing this cranberry pot roast recipe, my goal was to create a holiday roast that delivered serious wow-factor with minimal stress.
The key lies in the marinade chemistry… the acidity of the balsamic vinegar breaks down muscle fibers while infusing the meat with flavor.
Cranberries provide natural pectin, which helps thicken the sauce as it simmers, and the stock adds body and umami depth.
By searing before roasting, you trigger the Maillard reaction, creating that gorgeous golden crust and locking in juices.
Whether you oven-roast or slow-cook, this is a flavor-packed, science-backed recipe that earns its spot at the center of your holiday table!
DONNA’S PRO TIPS
- Marinade Help: Pierce the roast all over with a fork to help the flavor soak in deeper.
- Don’t Overcrowd the Pan: If using a different skillet, make sure the roast isn’t jammed in. You want heat to circulate properly.
- Let it Rest: Don’t skip the resting time. It’s what locks in all the juices.
- Slice Across the Grain: This ensures every bite of Christmas roast is tender and not chewy.
- Use an Oven Thermometer: Some ovens run hot or cold, and an accurate temperature ensures juicy results.
- Make a Meal of It: Serve with mashed potatoes, roasted green beans, and a festive salad.
TOOLS NEEDED
- Large Zip-Top Bag: For marinating the Christmas roast.
- Cast Iron Skillet or Oven-Safe Skillet: Use this to sear and bake the roast.
- Tongs: Helps flip the meat to sear on all sides.
- Meat Thermometer: So you know when it’s done!
- Foil: Tent after baking to keep the meat warm and moist.
- Slow Cooker: Only if using this method, instead of baking.
Enjoy!
With love, from our simple kitchen to yours.
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Cranberry Christmas Roast (Oven + Slow Cooker)
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup jellied cranberry sauce
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 3 pound chuck roast
- 2 tablespoons flavorless oil, (I like light olive oil or avocado oil)
- 1/2 cup (8 fl oz) beef stock
- 2 cups fresh or frozen cranberries
- 4 sprigs fresh thyme
Instructions
- Make the Marinade: In a large zip-top bag, combine the balsamic vinegar, cranberry sauce, brown sugar, salt, pepper, garlic powder, and red pepper flakes. Whisk well or squish the bag to fully incorporate the cranberry sauce.
- Pierce and Marinate the Roast: Use a knife or fork to pierce the roast all over. Place the meat in the bag with the marinade. Seal and refrigerate for at least 3 hours or overnight.
- Preheat the Oven: Preheat oven to 350°F.
- Dry and Sear the Roast: Remove the roast from the marinade, allowing excess to drip off into the bag. Blot dry with paper towels. In a large oven-safe skillet (preferably cast iron), heat oil over medium-high heat. Sear roast on all sides for 1–2 minutes per side until browned. Transfer to a plate.
- Add Sauce Ingredients: Pour the marinade into the hot skillet. Add the beef stock, cranberries, and thyme. Stir to combine, then return the seared roast to the skillet.
- Roast and Baste: Transfer the skillet to the oven. Bake for about 1 hour, basting every 15 minutes, until the internal temperature reaches 145°F for medium or longer for more well-done meat.
- Rest the Roast: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing and serving.
Donna’s Notes
Follow steps 1–3 above. Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme. Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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