zippy cranberry pot roast
(1 rating)
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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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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
3 Hr
Ingredients For zippy cranberry pot roast
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One15-oz can plain tomato sauce
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One14-16 oz can whole cranberry sauce (jellied can be used, but it's messier)
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One Tbspprepared horseradish
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One tsppowdered mustard
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Three Tbspapple cider vinegar
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1/4 cred wine (cooking wine works, too, as does grape juice)
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One Tbspvegetable oil
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Three lbboneless chuck roast
How To Make zippy cranberry pot roast
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1Combine 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.
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2After 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.
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3This 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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