Pot Roast With Cranberries

1. 1

   Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high.

2. 2

   Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar.

3. 3

   When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.

4. 4

   When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir.

5. 5

   Strip zest from orange (you can do it in broad strips, with a small knife ovegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne.

6. 6

   Turn heat to low, and cover pan; mixture should bubble but not furiously.

7. 7

   Cook, turning meat and stirring about every 30 minutes.

8. 8

   Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done.

9. 9

   Chuck or brisket will take 2 hours or longer; it is done when tender.

10. 10

    Taste, and adjust seasoning if necessary.

11. 11

    Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.