Cranberry Pot Roast is juicy, flavorful, and tender. The perfect dinner to use up cranberry sauce after the holidays or any time of year.
When it comes to hearty, comforting Dinner Recipes, tender Pot Roast is the way to go. The tender meat makes a filling meal, ideal to warm you up in the winter.
Sabrina’s Cranberry Pot Roast Recipe
Everybody loves Cranberry Sauce for the holidays, but you might not want it in the days that follow. So, what can you do with the leftovers? This Cranberry Pot Roast recipe will take care of it. While the roast cooks in the dutch oven, the flavors and seasonings are all absorbed into the tender roast. By the time it’s done cooking, you’ll have delicious melt-in-your-mouth beef roast that is flavored to perfection.
Ingredients
- 3 pounds beef chuck roast , boneless
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 pounds baby red potatoes
- 14 ounces canned whole cranberry sauce
- 2 garlic cloves , minced
- 1 teaspoon dried rosemary
- 1 cup fresh cranberries
- 3 cups beef broth
Instructions
- Preheat your oven to 325 degrees.
- Season the chuck roast with kosher salt, and pepper.
- Add the canola oil to large dutch oven over medium-high heat. When it is hot and ripples, add in the roast. Cook until deep brown, for 4-5 minutes on each side.
- Add potatoes, cranberry sauce, garlic, rosemary, fresh cranberries, and beef broth. Place in the preheated oven and cook for 3 – 3 ½ hours.
- If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.
Nutrition
Calories: 509kcal | Carbohydrates: 40g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1077mg | Potassium: 1157mg | Fiber: 3g | Sugar: 18g | Vitamin A: 59IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 5mg
