Cranberry Pot Roast by Michelle

Cranberry Pot Roast by Michelle

10
The Ethical Cook 0

"I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day."

Ingredients

2 h 45 m {{adjustedServings}} servings 552 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
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Reviews

10
  1. 12 Ratings

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I made this today using a slow cooker and it was wonderful! I browned the beef first and then followed the recipe except that I added half of a fairly large onion. I deglazed the pan which got t...

Too flavorful, moist and tender to be so easy to prepare! And the sauce is incredible. I'm saving some for burgers on the grill. Thank you!

Wonderful! I've been trying to find a pot roast recipe that both my husband and I love and this is it! Not too sweet, not too acidic. I followed the recipe exactly.