Zippy Cranberry Pot Roast
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.
- 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
How to Make Zippy Cranberry Pot Roast
- 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.
- 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.
- 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.