Zippy Cranberry Pot Roast

Zippy Cranberry Pot Roast Recipe

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Miriam Bucholtz


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 vote
10 Min
3 Hr


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


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.

About Zippy Cranberry Pot Roast

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy
Hashtags: #holiday, #spicy, #tangy