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VitaClay Sweet & Sour Cranberry Roast

August 18, 2017

VitaClay Sweet & Sour Cranberry Roast

Suitable for VitaClay models VF7700 and VM900 series.

Recipe Courtesy of “Not Your Mother’s Slow Cooker - Recipes for Entertaining” by Beth Hensperger / Image Courtesy of NY Times

Chuck roast makes a great pot roast, producing a silky, fork-tender meat.. Cooking the beef in cranberry sauce sounds like an unlikely combination, but it is a great, sweet contrast to the savory meat, especially in the winter months and during the holidays.

Roasts are so easy in VitaClay--and they come out really well. VitaClay seals in the moisture and the roast comes out really flavorful and tender. 


1 16-ounce tomato sauce

1 16-ounce whole cranberry sauce

¼ cup dry red wine or water

3 shallots, chopped

2 ribs celery, chopped

3 tablespoons cider vinegar

1 tablespoon olive oil

1 tablespoon prepared horseradish

1 teaspoon dry mustard

One 3- to 4-pound boneless chuck roast, trimmed of as much fat as possible and patted dry


  1. In VitaClay cooker (VF7700, or VM7900), stir together the tomato sauce, cranberry sauce, wine shallots, celery, vinegar, oil, horseradish, and mustard. Cover and set on “Stew” to cook for 20-30 minutes.
  2. Place the roast in the VitaClay cooker and spoon some of the sauce over the top. Cover and cook on “SOUP” (equivalent to “Slow”) for 3 hours, or until meat is cooked through.
  3. To serve, transfer the meat to a cutting board. If the sauce is too thin, turn to “Stew” and cook for a few minutes, uncovered, to thicken the sauce. Serve slices of meat and vegetables with some of the fragrant sauce on the side.

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