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Cranberry Pot Roast by Michelle

4

165 min

Cranberry Pot Roast by Michelle

Cranberry Pot Roast by Michelle Photo 1

Time

165 min

Serving

8 persons

Calories

552

Rating

4.00★ (17)

Cuisine

Author: Victoria Buriak
I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day.

Ingredients

  • vegetable oil: 1 Tbsp
  • boneless beef chuck roast: 1 piece (3 pound)
  • tomato sauce: 1 can (16 ounce can)
  • cranberry sauce: 1 can (16 ounce can)
  • prepared horseradish: 1 Tbsp
  • dry mustard powder: 1 tsp
  • apple cider vinegar: 3 Tbsp
  • red wine: 0.25 cup

Metric Conversion

Stages of cooking

Cranberry Pot Roast by Michelle Photo 21
Cranberry Pot Roast by Michelle Photo 32
  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
    Cranberry Pot Roast by Michelle Photo 2
  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
    Cranberry Pot Roast by Michelle Photo 3

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