Slow Cooker Cranberry Pot Roast

1 (3 lb.) pot roast

2 (14 oz.) cans whole berry cranberry sauce, divided

1 (12 oz.) can ginger ale

1 package onion soup mix

1 Tbsp. cornstarch

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

In a slow cooker sprayed with nonstick cooking spray, add pot roast.

In a medium bowl, stir together 1 can cranberry sauce, ginger ale, onion soup mix, cornstarch, salt and pepper. Pour sauce mixture overtop roast. Cover and cook on low for 8 hours, until meat is tender.

Remove from slow cooker and let rest for 10 minutes. Meanwhile, add remaining can of cranberry sauce to slow cooker and whisk with leftover juices. Slice roast and serve with glaze.