Cranberry Pot Roast Brisket

From: *Parsley*

On Nov 9, 2006

I made this in my Crockpot (as per step #4), and used a 3 lb bottom round roast....I threw in some carrots and red potatoes, too. The beef was tender and juicy with a little tang, but the jellied cranberry sauce sort of disappeared. I will make this again, but I think whole-berry cranberry sauce would be a better choice. Thanx for this recipe!

From: Janice

On Jul 1, 2002

Perhaps I'm looking for something more from my brisket. Although the meat was tender, there just wasn't any good flavor. This recipe was no good. I wouldn't make it again.

From: Lorilyn Tenney

On Apr 16, 2002

Wow! This meat was tender, tasty and so easy to do. I used a packet of Lipton's new Beefy Onion Soup and at the end I added a little water and flour to make gravy. The "secret ingredient", the cranberry, really just made the meal. It gave the beef a mildly tangy, slightly sweet flavor that was wonderful! I normally don't like cranberry with meat of any kind, but something made me try this recipe and i'll never be sorry! I served it with spoon rolls (Spoon Rolls)and a ceasar salad.

From: Veronica Morris

On Mar 2, 2002

My family liked it! No Fuss Cooking!