Cranberry Slow Cooked Steak
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
A huge hunk of delicious grass-fed steak roast, slow-cooking in cranberries, ginger, and its own juices for a day makes for delicious meals!
  • 4-6 lb Grass-Fed Steak Roast (I got an amazing Rib Eye Roast! Will work well with any roast cut)
  • 2 lbs frozen Cranberries (definitely not canned - these need to be whole fruits)
  • 2 inches Ginger, sliced
  • Optional Spices: Turmeric, Sea Salt
  1. Put the steak in the slow-cooker and turn it on low.
  2. Carefully lay the ginger across the top of the steak, covering the top as thoroughly as you can.
  3. Add the cranberries on top, making sure that as many as possible stay on top of the steak. They're round, so they'll roll off where they can, and that's fine too.
  4. Cook on low for 8-10 hours, and serve and enjoy!
This meal is ideal for a "Set it and forget it" slow-cooker meal. You can set it up in the morning with minimal effort, and it will be ready and waiting for you when you arrive home. Add a side of mashed coconut pumpkin (check my recipes page for this, it's amazing!) and a salad and you're ready to rock!
Cranberries are pretty bitter, but RESIST THE URGE to add sugar to this recipe! Trust me on this, as long as you're not using a "low-fat cut" like a sirloin roast, this will come out amazing just as it is! There is absolutely no need for added sugar!!
Recipe by Urban Paleo Chef at