Good old-fashioned pot roast has a new mouthwatering flavor the way Deby Kominski prepares it. "This colorful dish makes an appealing holiday meal," she writes from Honesdale, Pennsylvania. "The cranberries mixed with horseradish give the beef terrific taste. You can add any vegetables you like to make it more unique."—Deby Kominski, Honesdale, Pennsylvania
VERIFIED BY Taste of Home Test Kitchen
- 1 beef rump roast or bottom round roast (3 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 3/4 cup fresh or frozen cranberries
- 1/2 cup water
- 1/4 cup sugar
- 1 cup reduced-sodium beef broth
- 1/3 cup prepared horseradish, drained
- 1 cinnamon stick (3 inches)
- 3 whole cloves
- 16 pearl onions
- 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cut into 3/4-inch cubes
- 16 baby carrots
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
- Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325° for 2 hours.
- Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove meat and vegetables; keep warm. Discard spice bag.
- Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.
Originally published as Autumn Pot Roast in Light & Tasty October/November 2004, p16