Description
A hearty and flavorful pot roast with cranberries for a sweet and tangy twist.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup fresh or frozen cranberries
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat oven to 325°F.
- Season the beef with salt and pepper.
- Heat olive oil in a Dutch oven and sear the beef on all sides until browned.
- Remove the beef and sauté onions, garlic, carrots, and celery for 5 minutes.
- Return the beef to the pot and add cranberries, beef broth, and rosemary.
- Cover and bake for 3 hours until the beef is tender.
- Slice and serve with the cooking juices.
Notes
- For extra flavor, deglaze the pot with red wine before adding broth.
- Substitute dried cranberries if fresh are unavailable.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
Keywords: cranberry pot roast, beef roast, holiday dinner, slow-cooked beef