Cranberry Pot Roast
Yum! Robust and tangy, this recipe adds a different kick to your pot roast! The recipe below was inspired by two similar recipes (Half Baked Harvest & Feasting at Home). I cook this way a lot - I’ll find a recipe that looks good, and then will tweak it, either to my own taste or based on ingredients I have readily available at home. Feel free to try this one and make it your own!
Ingredients
3-4 lb chuck roast
1 soup bone with marrow (optional, see note below)
1 onion, diced
3-4 cloves garlic, diced
3-4 carrots, peeled and chopped
6-8 mushrooms, chopped
2-3 stalks celery, chopped
1 12 oz bag of fresh cranberries
1 cup water
2 cups water or beef stock (I used water and a soup bone in replacement of stock)
2 tbsp mustard
4 tbsp sugar
Fresh rosemary & thyme
Salt & Pepper
Directions
Prepare the roast by thawing ahead of time and bring to room temperature. Season with salt and pepper. Preheat your oven to 350. Use a cast iron dutch oven for this dish so you don;’t have to transfer from stovetop to oven. This can also be done in a slow cooker if you want.
Heat oil in your dutch oven and brown your roast (and optional soup bone) on all sides. Remove from heat and place on a platter.
Brown your veggies (carrots, celery, onion, garlic) . Once browned, add your red wine to deglaze. Cook for a few minutes, while scraping the bits off the bottom of the pan.
Add the beef and soup bone back to the pot, along with the mushrooms, cranberries, mustard and stock/water. Your liquid should fully cover the roast. If you need more, add it.
Add your fresh herbs and a few pinches of salt. Bring the liquid to a simmer.
Once the pot is summering, cover, and transfer to the oven.
Bake at 300 for about 3 hours. Your roast should be fork tender when you check it. Cooking time might vary a bit depending on the size of your roast, so don’t be afraid to vary the cooking time.
Serve with rice, mashed potatoes or egg noddles.