Cranberry Roast

Sorry my vegetarian friends, but we saw that boneless shoulder roast (aka pot roast) was on sale at Publix, and hubby immediately thought of this easy crockpot recipe and began drooling--so today's recipe is for the carnivores out there! Keep it on file if you have mixed company, maybe?

Anyway, we used a beef roast, but I think it'd be great with a pork roast too. It was so easy. It sounds weird, I know--cranberry and beef?! But it doesn't taste like cranberry after cooking for 6-7 hours with the meat and the onion soup mix. So give it a shot, you won't be disappointed!

We bought a roast that was a little over 1lb, and I cut it in half so I could make 2 servings and have some to freeze. If you have a bigger family or want to use the whole roast, get one that meets your needs, and use a bigger can of cranberry sauce.

On to the recipe! For two servings:

1/2 lb boneless beef shoulder roast (or other beef roast), trimmed of fat

1 package onion soup mix

1 small jar jelled (NOT whole berry) cranberry sauce

3 TBSP water

1. Mix onion soup mix, water, and cranberry sauce in the crock pot.

2. Add beef roast. Turn to coat.

3. Cook on low 6-7 hrs.

I took the meat out to slice it, and made a thickener with a little cornstarch and some of the sauce, then added that back in to make a thicker sauce. The sauce tastes fine either way! We had veggies and some Stovetop Stuffing on the side.

Enjoy!