Cranberry Pot Roast by Michelle10 Reviews
- Prep: 5 min
- Cook: 2 hr 30 min
- Ready In: 2 hr 45 min
“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.” - by The Ethical Cook
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 552 cal
- 36.2 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 the sau..." See morece ingredients warm to go into the slow cooker and preserved all the wonderful caramelized beef flavor. Cooked it on low for six hours and served with mashed potatoes and cooked carrots. I didn't thicken the broth but you could if you wanted to. It was a really good dinner and I am looking forward to the leftovers tomorrow! Thanks for a great recipe!"
"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!..." See more"
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