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Pot Roast with Cranberry Sauce Recipe

  • 8servings
  • 170minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1 garlic clove, minced

  3. 1 teaspoon salt

  4. 1/2 teaspoon pepper

  5. 1 boneless rump or chuck roast (about 3-1/2 pounds)

  6. 3 tablespoons canola oil

  7. 2 cups beef broth

  8. 1 medium onion, grated

  9. Pinch ground cinnamon

  10. Pinch ground cloves

  11. CRANBERRY SAUCE:

  12. 2 cups fresh or frozen cranberries

  13. 1 small navel orange, peeled and diced

  14. 1/2 cup sugar

  15. 1 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. Pot Roast with Cranberry Sauce Recipe photo by Taste of Home Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender.

  2. Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.

  3. Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.

  4. Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce. Yield: 8 servings.

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