Description
Cranberry Pot Roast is a flavorful and tender dish that combines the richness of pot roast with the sweet and tangy taste of cranberries, making it a perfect meal for any occasion.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 cup cranberry sauce
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef chuck roast with salt and pepper.
- In a large skillet, sear the roast on all sides until browned.
- Transfer the roast to a roasting pan.
- In the same skillet, sauté the onions, garlic, carrots, and celery until softened.
- Add the cranberry sauce, beef broth, thyme, and rosemary to the skillet and stir to combine.
- Pour the mixture over the roast in the roasting pan.
- Cover the pan with foil and bake for 3-4 hours, or until the meat is tender.
- Remove from the oven and let it rest for 10 minutes before slicing.
- Serve with the pan juices and enjoy!
Notes
- For a thicker sauce, remove the roast and simmer the sauce on the stove until reduced.
- This dish pairs well with mashed potatoes or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cranberry Pot Roast, Beef Roast, Holiday Dinner, Comfort Food