Cranberry Pot Roast

I’m not a huge pot roast fan, but this is freaking awesome! Nick LOVED it!

INGREDIENTS

cranberry pot roast.JPG

1 (4-5) pound chuck roast
salt + pepper
2 tablespoons olive oil
1 onion quartered
6 carrots, chopped
12 ounces baby potatoes (optional I would omit if serving with mashed potatoes)
1 cup red wine or another cup beef broth
2-3 cups low-sodium beef broth
8 ounces cremini mushrooms sliced
2 Tbsp worcestershire sauce
2 Tbsp balsamic vinegar
3 sprigs fresh thyme
1 sprig fresh rosemary
12 ounces fresh cranberries
2 Tbsp honey

 

DIRECTIONS

  • Preheat the oven to 275 degrees F.

  • Season the chuck roast liberally with salt + pepper all over.

  • Heat a large dutch oven, over high heat. Add one tablespoon of olive oil. Add the onion, carrots and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don't want them to become soft. Remove the veggies to a plate.

  • Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 minutes per side. Remove the chuck roast from the pan.

  • Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom. Remove from the heat.

  • Add the meat back to the pan and cover with 2-3 cups of beef broth, the worcestershire sauce and the balsamic. Throw in the mushrooms + browned veggies, thyme, rosemary, cranberries + honey. If the liquid is not covering the meat at least half way, add more until it is.

  • Cover the pan and place in the oven. Roast for 3-4 hours.

cranberry pot roast after.JPG
DinnerMarie KellyMilford Kitchenpot roast, cranberry, carrots, potato, onion, broth, beef, meat, winter, warm, soup, roastComment