Cranberry Pot Roast Recipe

Name: Cranberry Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon fresh ground black pepper; 3 lbs chuck roast; 1/4 cup vegetable oil; 2 cups beef broth (chicken works too); 2 cups red wine; 1 tablespoon red wine vinegar; 1 (14 ounce) can whole berry cranberry sauce (approx 1.75c); 4 medium carrots, cut in 2 inch pieces; 2 medium onions, peeled & quartered; 1 orange, peeled & quartered; 1/4 cup celery, diced; 2 whole cloves; 2 garlic cloves, minced; 1 bay leaf; 1/4 teaspoon ground cinnamon; 1/4 teaspoon thyme, dried; 1/2 cup butter

Servings: persons

1 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper
3 lbs chuck roast
1/4 cup vegetable oil
2 cups beef broth (chicken works too)
2 cups red wine
1 tablespoon red wine vinegar
1 (14 ounce) can whole berry cranberry sauce (approx 1.75c)
4 medium carrots, cut in 2 inch pieces
2 medium onions, peeled & quartered
1 orange, peeled & quartered
1/4 cup celery, diced
2 whole cloves
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/4 teaspoon thyme, dried
1/2 cup butter

1
Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
2
Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
3
For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
4
Discard orange pieces; serve pot roast with gravy & vegetables.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 1/2 teaspoons kosher salt, divided, 1/2 teaspoon fresh ground black pepper, 3 lbs chuck roast, and more.

Yes, Cranberry Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Pot Roast

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