Pot Roast with Cranberries

Pot Roast With Cranberries Recipe

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Mikekey *


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.


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15 Min
3 Hr 30 Min
Stove Top


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2 1/2 lb
beef bottom round roast
all purpose flour, for dredging
salt and black pepper, to taste
2 Tbsp
vegetable oil
1 bag(s)
(16 oz) fresh cranberries
1 1/2 c
1/2 c
1 c
beef broth, reduced sodium
whole cloves
1 stick
cinnamon, about 3-inches
8 small
onions, peeled
12 small
carrotes, peeled
1 1/2 lb
turnips, peeled and cut into 2-inch pieces
1 tsp
fresh lemon juice

How to Make Pot Roast with Cranberries


  • 1Dredge roast in flour, tapping off excess flour. Season with salt and pepper.
  • 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.
  • 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.

Printable Recipe Card

About Pot Roast with Cranberries

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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