Fruit & Spice Pot Roast

This comforting Southern-style pot roast transforms a hearty chuck roast into a tender, fall-apart main dish. The unique blend of warm spices like cinnamon and cloves pairs beautifully with the sweet-tart brightness of whole berry cranberry sauce and fresh lemon juice. As the beef simmers slowly, it absorbs these complex flavors, resulting in a rich, savory gravy that is perfect for spooning over the meat. This dish is ideal for cozy weeknight dinners or holiday gatherings where you want to impress with home-style cooking. It offers a delicious balance of sweet and savory notes, making it a satisfying meal for the whole family. Serve with baked potatoes to soak up every drop of the flavorful gravy.

Cooking Method: Baking, Roasting, Stewing

Cuisine: Southern

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 1448.8

Description

This comforting Southern-style pot roast transforms a hearty chuck roast into a tender, fall-apart main dish. The unique blend of warm spices like cinnamon and cloves pairs beautifully with the sweet-tart brightness of whole berry cranberry sauce and fresh lemon juice. As the beef simmers slowly, it absorbs these complex flavors, resulting in a rich, savory gravy that is perfect for spooning over the meat. This dish is ideal for cozy weeknight dinners or holiday gatherings where you want to impress with home-style cooking. It offers a delicious balance of sweet and savory notes, making it a satisfying meal for the whole family. Serve with baked potatoes to soak up every drop of the flavorful gravy.

Ingredients

3 tablespoon Flour
1 teaspoon Onion salt
1/2 teaspoon Basil leaves
1/4 teaspoon Pepper
4 1/2 pound Beef chuck roast
2 tablespoon Salad oil
6 Whole Cloves
1 inch Cinnamon stick
1 can (1 lb.) Whole berry Cranberry sauce
2 tablespoon Lemon juice
1/3 cup Water

Directions

1
In a small bowl, combine 2 tablespoons of the flour, basil, onion salt, and pepper.
2
Rub the spice mixture evenly over all sides of the beef chuck roast, shaking off any excess.
3
Heat the salad oil in a 4- to 5-quart kettle or heavy pot over medium heat.
4
Brown the roast well on all sides in the hot oil.
5
Add the cloves, cinnamon stick, and 1/3 cup of water to the pot.
6
Cover the pot and simmer the roast for 2 hours, adding water sparingly if necessary to prevent sticking.
7
Stir in the cranberry sauce and lemon juice.
8
Continue to cook, covered, for about 30 minutes longer, or until the meat is tender.
9
Remove the meat to a warm serving platter and keep warm.
10
Skim the fat from the pan juices.
11
Blend the remaining 1 tablespoon of seasoned flour with an equal amount of water to form a smooth paste.
12
Stir the flour paste into the meat juices in the pot.
13
Cook, stirring constantly, until the gravy thickens to your desired consistency.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 1448.8kcal

% Daily Value *
Total Fat 84.5g130%
Saturated Fat 31.8g159%
Cholesterol 398.4mg133%
Sodium 370.7mg16%
Total Carbohydrate 29.6g10%
Dietary Fiber 14.0g57%
Sugars 0.7g
Protein 135.0g270%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pot roast, beef chuck, cranberry sauce, cinnamon, cloves, spice rub, simmered beef, gravy, comfort food, southern cooking, holiday dinner, slow cooked, tender beef, lemon juice, onion salt, basil

Read it online: https://www.chefs-mate.com/recipe/fruit-spice-pot-roast/