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Slow Cooker Cranberry Roast
October 30, 2005

I thought this might turn out wierd, but had to try it because it seemed so easy. It was great! It doesn't taste like cranberries (I used a store-brand of cranberry sauce), but formed lots of nice, brown-type gravy to serve over my garlic-roasted mashed potatoes. I used one fresh 3-lb chuck roast and one .5 lb rump roast (from the freezer) and prefered the rump roast because it wasn't so fatty. So next time, I'd just do a rump roast instead. I added some baby carrots to the crockpot and those were great too. Luckily I bought two cans of cranberry sauce so I can make this again!

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