New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Monday, September 10, 2012

Slow Cooker Cranbery Dijon Roast



Happy Monday!

Last week was a crazy for me, and while I'm (very) thankful for the busy-ness, I'm looking forward to being back to normal. A winner has been chosen in the Ninja Cooking System giveaway. A big congratulations to Barbara S!
As promised, today marks the beginning of our daily (Monday-Friday) giveaways over on the review page. I am so happy to have the help of Lisa Irvine. If you have a small business or etsy shop or book that you'd like to promote, please email Lisa for more details! Click on over to see today's offering!

Who's ready for a quick and easy hunk-of-meat recipe? This is a 6-ingredient meal, that will leave you with scraped-clean plates.

The Ingredients.
serves 4 to 6

3 - 4 pounds meat (pot roast, pork roast, tri-tip, shortribs, chicken thighs)
1 (14-ounce) can cranberry sauce (I used jellied; your choice)
1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes
8 cloves garlic, smashed (peeled first!)
2 tablespoons soy sauce (La Choy and Tamari wheat free are gluten free)
2 tablespoons prepared dijon mustard

The Directions.

I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the dijon is evenly distributed. Pour over the top of the meat.
Cover, and cook on low for 7 hours, or on high for 4 hours. 
I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.
Serve with rice or quinoa and something green (we did asparagus; just rinsed and microwaved on high for 3 minutes, then topped with salt and pepper).

The Verdict.

I was certain I made this before for the site, but maybe it was in a book or for another site. Anyhow, if this looks familiar, I apologize! It's a spoof on the sweet mustard roast and the super easy cranberry roast. I love how the dijon plays off the cranberry sauce -- the mustard flavor is definitely there and cuts down on the sometimes-too-sweet cranberry.
I bought a bunch of cranberry sauce on sale when I was planning my cranberry party, but if you'd prefer to use a homemade version, go for it!

Have a wonderful week, and happy slow cooking (and yay Niners)!


9 comments:

Heather of Kitchen Concoctions said...

This recipe is the essence of crock-pot cooking! Very few ingredients and practically no prep!

MamaB said...

I can't wait to make this tomorrow. I have a pork loin roast that I know is going to be delish! Just made the cream cheese chicken and it's a hit. With our newly insane schedule, my crock pot will be used at least 4 times a week. Thanks for putting together all these wonderful recipes.

Diane Eblin- thewholegang said...

Great win yesterday. Yay Niners. You have my guy, Randy Moss. Interesting combo for the roast. Cranberry season is almost upon us. Think I'll give this a try with fresh cranberries and add in a little something sweet.

Megan said...

Ooh-this will be a good use of the leftover Ikea Lingonberry (sp?) sauce I bought. We have A LOT leftover after the Swedish Meatballs are all gone.

Joan Murray said...

You're right, you do have another recipe on your site with cranberry sauce, I've made it and it was good. But the mustard in this one makes it tangier, but with all the good cranberry sauce sweetness. Nice improvement.

Elizabeth said...

this sounds fabulous! can't wait to give it a try!

Courtney said...

Sounds yummy! Looks like a great fall dinner!

Durante said...

I've never added mustard to a recipe like that, it sounds a bit tangy, I can't imagine it being bad. This is really cool, thank you!

Plain Jane said...

And I was just wondering what to do with the cranberries I have in the freezer....hunk of meat here we come!!

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