Harvest Autumn Potroast Recipe

Name: Harvest Autumn Potroast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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 325u00b0 for 2 hours.
3
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 thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Remove meat and vegetables; keep warm. Discard spice bag.
4
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.

576

kcal

Calories

Fat

122

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 16 ingredients. The key ingredients include: 1 beef rump roast or bottom round roast (3 pounds), 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons canola oil, and more.

Yes, Harvest Autumn Potroast falls under the Soups & Stews 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.

Harvest Autumn Potroast

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