Real Recipes From Real Home Cooks ®

zippy cranberry pot roast

(1 rating)
Recipe by
Miriam Bucholtz
Cincinnati, OH

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.

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 3 Hr

Ingredients For zippy cranberry pot roast

  • One
    15-oz can plain tomato sauce
  • One
    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

  • 1
    Combine 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.
  • 2
    After 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.
  • 3
    This 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.

Categories & Tags for Zippy Cranberry Pot Roast: