Pot Roast with Cranberries

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.


★★★★★ 1 vote

15 Min
3 Hr 30 Min
Stove Top


  • 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
  • 3
    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


  1. Dredge roast in flour, tapping off excess flour. Season with salt and pepper.
  2. In 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.
  3. Add 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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