Cranberry Pot Roast By Michelle
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1360 g
Beef Chuck Roast (boneless)450 g
Tomato Sauce (can)450 g
Cranberry Sauce (can)1 tbsp
Prepared Horseradish1 tsp
Mustard Powder (dry)3 tbsps
Apple Cider Vinegar1 cup
Red WineDirections:
1
Heat vegetable oil in a large skillet over medium-high heat
2
Place beef chuck roast into the skillet and sear until browned on each side
3
Remove from heat and set aside
4
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
5
Place roast into the pot and cover
6
Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally
7
Place roast on a large platter
8
Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes
9
Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency
10
Slice the roast and serve with sauce