Cranberry Pot Roast Recipe

Cranberry Pot Roast Recipe Rating 5

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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