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A high-angle, vertical photo of shredded beef chuck roast in a white slow cooker. The meat is coated in a dark, glossy cranberry BBQ sauce and garnished with several bright red, whole cooked cranberries. The background shows a blurry bowl of pickles and golden dinner rolls.

Slow Cooker Cranberry BBQ Beef

A unique twist on a classic pot roast, this recipe combines the tartness of cranberries with savory BBQ sauce. The slow cooker transforms a tough beef roast into incredibly tender, shredded beef with a rich, complex glaze.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 3-4 lbs beef chuck roast trimmed
  • 1 can 14 oz whole berry cranberry sauce
  • 1 cup high-quality BBQ sauce
  • 1/4 cup orange juice
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup fresh cranberries optional, for garnish

Method
 

  1. Place the beef chuck roast into the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together the cranberry sauce, BBQ sauce, orange juice, brown sugar, mustard, and spices.
  3. Pour the sauce mixture over the beef, ensuring it is well coated.
  4. Cover and cook on the LOW setting for 8 to 10 hours (or HIGH for 5 hours) until the beef is fork-tender and shreds easily.
  5. Remove the beef from the slow cooker and place it on a large platter.
  6. Shred the beef using two forks, removing any excess fat.
  7. Skim any fat from the remaining liquid in the slow cooker.
  8. Return the shredded beef to the pot and toss it with the sauce to coat thoroughly.
  9. Serve warm, garnished with fresh cranberries if desired.