zippy cranberry pot roast
(1 RATING)
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.
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prep time
10 Min
cook time
3 Hr
method
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yield
8 serving(s)
Ingredients
- One - 15-oz can plain tomato sauce
- One - 14-16 oz can whole cranberry sauce (jellied can be used, but it's messier)
- One tablespoon prepared horseradish
- One teaspoon powdered mustard
- Three tablespoon apple cider vinegar
- 1/4 cup red wine (cooking wine works, too, as does grape juice)
- One tablespoon vegetable oil
- Three pound boneless chuck roast
How To Make zippy cranberry pot roast
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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