Cranberry Pot Roast Brisket
A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient.
- Ready In:
- 3hrs 10mins
- 2 1⁄2 - 3 1⁄2 lbs beef brisket or 2 1/2-3 1/2 lbs pot roast
- garlic salt
- 1 envelope dry onion soup mix
- 1 (16 ounce) can jellied cranberry sauce
- 1 cup water
- Sprinkle meat with garlic salt.
- Mix onion soup, cranberry sauce and water.
- Cover and simmer 2-3 hours or until tender.
- Can be made in crockpot.
- Cook until tender.
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I made this in my Crockpot (as per step #4), and used a 3 lb bottom round roast....I threw in some carrots and red potatoes, too. The beef was tender and juicy with a little tang, but the jellied cranberry sauce sort of disappeared. I will make this again, but I think whole-berry cranberry sauce would be a better choice. Thanx for this recipe!1Reply
Wow! This meat was tender, tasty and so easy to do. I used a packet of Lipton's new Beefy Onion Soup and at the end I added a little water and flour to make gravy. The "secret ingredient", the cranberry, really just made the meal. It gave the beef a mildly tangy, slightly sweet flavor that was wonderful! I normally don't like cranberry with meat of any kind, but something made me try this recipe and i'll never be sorry! I served it with spoon rolls (recipe #21317)and a ceasar salad.12Reply
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