Cranberry Pot Roast Recipe

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Cranberry Pot Roast Recipe

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5 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-3/4 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-3/4 hours

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef chuck roast (4 to 5 pounds)
  • 2 tablespoons canola oil
  • 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 oil. 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 hours, adding water if needed.
Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon. Yield: 10-12 servings.
Originally published as Cranberry Pot Roast in Taste of Home October/November 1998, p47

Nutritional Facts

1 each: 335 calories, 16g fat (6g saturated fat), 98mg cholesterol, 269mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 30g protein.

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef chuck roast (4 to 5 pounds)
  • 2 tablespoons canola oil
  • 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
  1. Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. 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 hours, adding water if needed.
  2. Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon. Yield: 10-12 servings.
Originally published as Cranberry Pot Roast in Taste of Home October/November 1998, p47

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