ingredients

• 2 lb beef pot roast 
• 2 slices thick cut bacon chopped 
• 3/4 cup 100% real cranberry juice 
• 1/4 cup apple butter 
• 2 tbsp pure maple syrup 
• 2 tbsp Dijon mustard 
• 1 tbsp fresh rosemary, chopped 
• 1 1/2 tsp salt 
• 1/2 tsp black pepper 
• 1/2 cup sour cream 
• 2 cups red skinned potatoes, cut into 1/2-inch pieces 
• 1 cup Brussels sprouts, halved 
• 1/2 cup fresh cranberries

cooking

1. In a saucepan cook the bacon over medium high heat, stirring often, until crisp. Remove the pan from the heat.  
2. To the cooked bacon and fat, whisk in the cranberry juice, apple butter, maple syrup, Dijon mustard, rosemary, salt and pepper. 
3. Add the roast to your crockpot insert and pour the cranberry juice mixture over it. Cook on low heat for 6 hours, or until meat is easily shredded with two forks.  
4. Remove and shred the meat. Whisk in the sour cream to the liquid in the crockpot. Add the beef back to the crockpot and stir in the potatoes. Cover and cook on low heat for one hour.  
5. Stir in the Brussels sprouts and cranberries. Cover and cook on high heat for 30 minutes. Serve.