pot roast with cranberries
Nowhere near as sweet as the ones made with jelly or whole berry sauce from a can. Serve with cooked egg noodles or mashed potatoes.
prep time
15 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 1/2 pounds beef bottom round roast
- - all purpose flour, for dredging
- - salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 bag (16 oz) fresh cranberries
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup beef broth, reduced sodium
- 3 - whole cloves
- 1 stick cinnamon, about 3-inches
- 8 small onions, peeled
- 12 small carrotes, peeled
- 1 1/2 pounds turnips, peeled and cut into 2-inch pieces
- 1 teaspoon fresh lemon juice
How To Make pot roast with cranberries
-
Step 1Dredge roast in flour, tapping off excess flour. Season with salt and pepper.
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Step 2In a large Dutch oven, heat the oil over medium heat, then brown the beef on all sides, about 10 minutes total. Add cranberries, water and sugar and cook, stirring, for 8 minutes. Add the broth, cloves and cinnamon, reduce heat to low and cook, covered, turing occasionally, for 2 1/2 hours.
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Step 3Add onions, carrots and turnips, cover, and continue cooking until tender, 45 minutes. Remove cinnamon stick and discard. Add lemon juice and let rest 15 minutes before serving.
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