Pot Roast with Cranberry Sauce Recipe

5 1
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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5 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hour 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hour 40 min.

Ingredients

  • 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
  • CRANBERRY SAUCE:
  • 2 cups fresh or frozen cranberries
  • 1 small navel orange, peeled and diced
  • 1/2 cup sugar
  • 1 tablespoon red wine vinegar

Directions

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.
Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.
Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.
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

  • 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
  • CRANBERRY SAUCE:
  • 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

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