Tangy Pot Roast Recipe

Name: Tangy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast; 3 Tbsp. flour; 2 tsp. salt; 1/4 tsp. freshly ground black pepper; 3 Tbsp. oil or bacon drippings; 1 c. beef broth; 1 c. whole berry cranberry sauce; 1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained; 1 stick cinnamon, halved; 4 small cloves; 16 small white onions; 1 bunch carrots, cut in 3-inch lengths

Servings: persons

1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast
3 Tbsp. flour
2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. oil or bacon drippings
1 c. beef broth
1 c. whole berry cranberry sauce
1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained
1 stick cinnamon, halved
4 small cloves
16 small white onions
1 bunch carrots, cut in 3-inch lengths

1
Dredge meat in the flour mixed with the salt and pepper.
2
Rub the mixture into all surfaces.
3
Heat the oil in a heavy Dutch oven or casserole and brown the meat well on all sides over high heat. Pour off drippings in a pan and reserve.
4
Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat.
5
Bring the mixture to a boil.
6
Cover tightly and simmer gently about 2 hours or until the meat is barely tender. Meanwhile, brown the onions in the reserved drippings in the skillet.
7
Add the carrots and cook 2 minutes longer.
8
Add drained vegetables to the meat broth.
9
Cover and cook about 25 minutes longer or until the vegetables and meat are tender.

344

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 12 ingredients. The key ingredients include: 1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast, 3 Tbsp. flour, 2 tsp. salt, 1/4 tsp. freshly ground black pepper, and more.

Yes, Tangy 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.

Tangy Pot Roast

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