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Cranberry Pot Roast Recipe

I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!—Jim Ulberg, Elk Rapids, Michigan

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Cranberry Pot Roast Recipe

Prep: 20 min. Cook: 3-1/4 hours

Yield: 10-12 Servings

20 195 215

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 beef chuck roast (4 to 5 pounds)
2 tablespoons shortening
1 medium onion
6 whole cloves
1 cup water
1 medium carrot, shredded
2 cinnamon sticks (3 inches)
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cider vinegar

Directions

Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in shortening. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
Add additional water if needed. Spoon off fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 335 calories, 16 g fat (6 g saturated fat), 98 mg cholesterol, 269 mg sodium, 16 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Cranberry Pot Roast in Taste of Home October/November 1998, p47