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Volume III
June 17, 2011

Weekly Home / Recipe Center

Tangy Crockpot Pot Roast

Serves 4


1 beef chuck roast
1 packet onion soup mix
1 (14-ounce) can whole cranberry sauce (or jelly)
1-2 tablespoon cornstarch

Combine all ingredients (except cornstarch) in crock-pot, cover, and cook on low for 5-6 hours, turning once. Remove roast from crockpot just before serving, and set aside on plate.

In a small mixing bowl, whisk about 1 1/2 cups of gravy from crockpot with 1-2 Tablespoons of cornstarch to thicken gravy.

Pour back into crock-pot, and place roast back in to simmer for a few minutes, making sure there are no lumps in the gravy.

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