I had bookmarked this recipe on A Year of Slow Cooking a long time ago and finally decided to make it, and I'm so glad I did. It literally took five minutes to put together and was so amazingly good. The only change I'd make next time is that I'd reduce the cooking time if I'm leaving it all day while I'm at work. I think it continued to cook while on warm since the gravy was still so hot.
And the gravy. Oh the gravy. It was so amazingly good. It had just a hint of sweet plus a tang from the Soy Sauce that was the perfect match to the meat. We are feezing the left over for something else down the line.
Cranberry Crock Pot Roast
2-3 pounds beef or pork roast or stew chunks
1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce (I actually used two cans because I wanted it super moist)
Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.
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