3-pound beef roast

1 14-ounce can of cranberry sauce

1 envelope of dry onion soup mix

4 tablespoons salted butter

1 cup fresh or frozen cranberries

Parsley for garnish

Place your roast in the slow cooker/crock pot.

In a mixing bowl, combine the cranberry sauce and onion soup mix.

Pour the sauce over the beef roast and add the butter on top.

Pour the cranberries all around the beef roast.

Cover and cook on low for 6 hours or high for 4 or until the meat is tender and falls apart.

Shred the meat and serve!

Garnish with parsley (optional). Enjoy.

NOTES

Tips and Tricks

Store leftovers in an airtight container for up to 4 days.

You can thicken up the liquid in the slow cooker with a cornstarch or flour slurry if you like.

Serve over mashed potatoes, potatoes on the side, rice, or stuffing.

*adapted from https://wishesndishes.com/