Zippy Cranberry Pot Roast Recipe

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Zippy Cranberry Pot Roast

Miriam Bucholtz


This is a recipe that my daughter found on a blog and e-mailed me last year. It states that it is adapted from "The Jewish Holiday Cookbook", by Gloria Kaufer Greene (Times Books).

I'm posting this directly from the e-mail, so the proportions have not been altered to feed one person for a few meals, but it can be done. According to it, you can use a pot, a pressure cooker, a crockpot, many different cuts of meat, and the results are still delicious.

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10 Min


3 Hr


15-oz can plain tomato sauce
14-16 oz can whole cranberry sauce (jellied can be used, but it's messier)
One Tbsp
prepared horseradish
One tsp
powdered mustard
Three Tbsp
apple cider vinegar
1/4 c
red wine (cooking wine works, too, as does grape juice)
One Tbsp
vegetable oil
Three lb
boneless chuck roast

Directions Step-By-Step

Combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, wine or juice and oil in a large Dutch oven or other pot. Bring the sauce to a boil over high heat. Lower the heat until just simmering and cook for 5 minutes. Trim all excess fat from the roast and add to pot. Turn in sauce to cover. Cover pot and simmer over low heat, basting meat and occasionally turning. Cook for 2 to 4 hours, or until meat is very tender.
After removing meat from pot, cook down the sauce by leaving the pot uncovered and raising heat to medium-high. Stir occasionally, until it reaches the thickness that you want.
This dish freezes very well, if you have any left to store away, that is. Serve with a vegetable and fried potato latkes (pancakes) or over egg noodles.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy
Hashtags: #holiday, #spicy, #tangy