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New England Cranberry Pot Roast

New England Cranberry Pot Roast recipe image
This comforting New England Cranberry Pot Roast is a perfect blend of savory and sweet flavors. The beef chuck becomes incredibly tender as it slow-braises in a rich, aromatic broth infused with cinnamon and cloves. The addition of whole cranberry sauce adds a vibrant, tangy depth that cuts through the richness of the meat. Ideal for chilly autumn evenings or holiday gatherings, this dish brings a rustic, home-style elegance to your table. It pairs beautifully with mashed potatoes or crusty bread to soak up the delicious juices.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 791.9
Dietary: Vegan, Vegetarian
Description
This comforting New England Cranberry Pot Roast is a perfect blend of savory and sweet flavors. The beef chuck becomes incredibly tender as it slow-braises in a rich, aromatic broth infused with cinnamon and cloves. The addition of whole cranberry sauce adds a vibrant, tangy depth that cuts through the richness of the meat. Ideal for chilly autumn evenings or holiday gatherings, this dish brings a rustic, home-style elegance to your table. It pairs beautifully with mashed potatoes or crusty bread to soak up the delicious juices.
Ingredients
  • 2 tablespoon All purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon Onion salt
  • 1/4 teaspoon Pepper
  • 4 pound Pot roast
  • 2 tablespoon Shortening
  • 4 Whole Cloves
  • 1 " stick cinnamon
  • 1 can (16 oz) whole cranberry
Directions
  1. 1
    In a small bowl, combine the flour, salt, onion salt, and pepper.
  2. 2
    Rub the flour mixture thoroughly over the pot roast, ensuring it is evenly coated.
  3. 3
    Heat the shortening in a large Dutch oven over medium-high heat.
  4. 4
    Brown the coated roast on all sides until golden brown, about 5-7 minutes total.
  5. 5
    Remove the roast from the Dutch oven and set aside.
  6. 6
    Add the cloves, cinnamon stick, and 1/2 cup of water to the Dutch oven.
  7. 7
    Return the roast to the pot, cover tightly, and simmer on low heat for about 2.5 hours, adding more water as needed to keep the liquid level up.
  8. 8
    Check for tenderness; the meat should fork easily.
  9. 9
    While the roast simmers, mix the cranberry sauce, vinegar, and 2 tablespoons of water in a small bowl.
  10. 10
    Spoon off excess fat from the top of the cooking liquid.
  11. 11
    Pour the cranberry mixture over the roast in the Dutch oven.
  12. 12
    Cover and continue cooking for 10 to 15 minutes more to allow flavors to meld.
  13. 13
    Remove the cinnamon stick and cloves before serving.
  14. 14
    Slice the roast and serve with the pan juices and cranberry sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 791.9kcal
% Daily Value *
Total Fat 26.5g41%
Saturated Fat 9.6g48%
Cholesterol 227.0mg76%
Sodium 3449.9mg144%
Total Carbohydrate 25.5g9%
Dietary Fiber 12.1g49%
Sugars 3.1g
Protein 101.4g203%

* 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: beef, cranberry, pot roast, braised beef, holiday dinner, comfort food, slow cooked, winter recipe, family meal, spiced roast, thanksgiving side, christmas dinner, meat dish, flour coating, onion salt, cinnamon, cloves, dutch oven, simmered, tender beef
Read it online: https://www.chefs-mate.com/recipe/new-england-cranberry-pot-roast/