Pot Roast with Cranberry Sauce Recipe
Pot Roast with Cranberry Sauce Recipe photo by Taste of Home
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Pot Roast with Cranberry Sauce Recipe

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My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.
TOTAL TIME: Prep: 10 min. Bake: 2 hour 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hour 40 min.
MAKES: 8 servings


  • 1/2 cup all-purpose flour
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless rump or chuck roast (about 3-1/2 pounds)
  • 3 tablespoons canola oil
  • 2 cups beef broth
  • 1 medium onion, grated
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 2 cups fresh or frozen cranberries
  • 1 small navel orange, peeled and diced
  • 1/2 cup sugar
  • 1 tablespoon red wine vinegar


  1. Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender.
  2. Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.
  3. Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.
  4. Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce. Yield: 8 servings.
Originally published as Pot Roast with Cranberry Sauce in Country October/November 1999, p49

Light-Bodied Red Wine

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

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