This Slow Cooker Cranberry Pot Roast takes a Fall twist by adding cranberries. Easy to throw in the slow cooker, it’s a great savory and satisfying choice for these cooler evenings.

Season beef all over with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is shimmering, add the beef. Sear on two sides for about 2 minutes per side. Transfer beef and juices to a 4-quart slow cooker.

Add onion, carrots, cranberries, beef broth, wine, sugar, mustard, and thyme. Stir to combine. Cover with its lid, then cook on high for 4 to 5 hours or on low for 8 to 10 hours.

Season with salt and pepper to taste. If a thicker gravy is desired, transfer 3 cups of the liquid to a saucepan and simmer for 20 minutes, until reduced by half. Stir back into slow cooker, then serve hot over mashed potatoes.

Slow Cooker Cranberry Pot Roast

Serves 4 to 6

2 ½ pounds beef chuck roast, cut into chunks

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

1 cup onion (from one medium), diced

4 large carrots, peeled and sliced

10 ounces fresh or frozen cranberries

2 cups beef broth

1 cup cabernet sauvignon

3 tablespoons sugar, or more to taste

2 tablespoons whole grain mustard

1 ½ teaspoons dried thyme leaves

Season beef all over with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is shimmering, add the beef. Sear on two sides for about 2 minutes per side. Transfer beef and juices to a 4-quart slow cooker.

Add onion, carrots, cranberries, beef broth, wine, sugar, mustard, and thyme. Stir to combine. Cover with its lid, then cook on high for 4 to 5 hours or on low for 8 to 10 hours.

Season with salt and pepper to taste. If a thicker gravy is desired, transfer 3 cups of the liquid to a saucepan and simmer for 20 minutes, until reduced by half. Stir back into slow cooker, then serve hot over mashed potatoes.