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Apple Cranberry Pot Roast


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Rate this recipe 4.9/5 (7 Votes)


  • 1 cup dry red wine
  • 1 shallet, sliced
  • 4-5 cloves garlic, minced
  • 1 sprig fresh rosemary, stem removed & minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium apples, cored and sliced
  • 1 can whole cranberry sauce
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon vegetable oil
  • 3-4 pound pot roast, excess fat removed and patted dry


Servings 4


Step 1

Combine first 10 ingredients in a slow cooker and stir. Add the roast and spoon some sauce on top. Cover and cook on low for 8-10 hours. Halfway through cooking, turn meat over and coat with sauce.

Remove meat from pot and shred or cut into pieces. Turn slow cooker on high for 5-10 minutes to thicken sauce. Return meat to pot, mix with sauce and season with salt and pepper to taste.

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