SHAKER CRANBERRY POT ROAST
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
- Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
- Preheat oven to 400 degrees F.
- Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
- Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
CRANBERRY POT ROAST
This came from one of my aunts. It is so simple, and nobody will know that you used cranberry juice.
Provided by knitaholic
Categories Roast Beef
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 250 degrees.
- Put roast in a pan that you can cover. Pour the juice in (enough to come up about 3/4 of the roast).
- Sprinkle with onion soup mix.
- Cover tightly with lid or aluminum foil.
- Bake at 250 degrees for about 5 hours.
- If you want to add vegetables, do so the last hour or so.
- The juices can be thickened to make a gravy (use whatever method you choose).
Nutrition Facts : Calories 959.2, Fat 67.2, SaturatedFat 27, Cholesterol 235.2, Sodium 914.7, Carbohydrate 21.6, Fiber 0.6, Sugar 16, Protein 63.2
CRANBERRY POT ROAST
From The Best Northwest Places Cookbook (Volume 1). Here's what the intro said about this recipe. Tokeland Hotel & Restaurant, Tokeland, Washington. Some of the Northwest's most prized cranberry bogs are just a skipping-stone's-throw away from the Tokeland Hotel near Willapa Bay, so this variation on pot roast is a natural. When fresh berries aren't available, look for frozen or dried cranberries, or use 1 cup canned whole berries. Mashed potatoes and a fresh, fruity pinot noir from Montinore Vineyards complete this meal.
Provided by lazyme
Categories Roast Beef
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT THE OVEN to 350°F.
- COMBINE THE FLOUR, salt, and pepper and thoroughly coat the roast in the seasoned flour. Over medium-high heat, heat about 1/4 inch of oil in the bottom of a heavy Dutch oven or other heavy pan large enough to hold the roast. Add the roast and brown well on all sides. Add the wine, cinnamon stick, and cloves. Cover the pan and roast in the oven until the meat is quite tender, 3 to 3 1/2 hours.
- COOK THE CRANBERRIES while the meat is roasting. In a small pan, combine the cranberries, water, and sugar and simmer, stirring often, just until the sugar has dissolved and the berries begin to burst. Set aside.
- WHEN THE ROAST IS TENDER, remove the pan from the oven and carefully ladle out and reserve all but about 1/2 inch of the pan drippings. Pour the cranberries and their liquid over the roast and return it to the oven, uncovered, for about 30 minutes.
- MAKE THE GRAVY while the roast is finishing. Put the reserved pan drippings in a small saucepan. In a small bowl, stir together the cornstarch and wine. Add this mixture and the beef stock to the saucepan. Cook over medium heat, stirring constantly, just until the sauce thickens. Season to taste with salt and pepper.
- TRANSFER THE ROAST to a carving board and cut into thick slices. Arrange the slices on a serving platter and spoon the cranberries and remaining pan drippings over. Serve immediately, passing the gravy separately.
CRANBERRY POT ROAST BY MICHELLE
I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day.
Provided by The Ethical Cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
- Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 24.4 g, Cholesterol 122.7 mg, Fat 36.2 g, Fiber 1.7 g, Protein 29.9 g, SaturatedFat 14.1 g, Sodium 430 mg, Sugar 16.1 g
CRANBERRY POT ROAST
Time 9h30m
Number Of Ingredients 8
Steps:
- Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.
SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
CRANBERRY POT ROAST
Easy slow cooker or dutch oven recipe. Great over white rice.
Provided by crazymama76
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
- Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
- Cook until the roast easily pulls apart with a fork, about 4 hours.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 33.8 g, Cholesterol 128.8 mg, Fat 35.4 g, Fiber 1.5 g, Protein 32.5 g, SaturatedFat 13.6 g, Sodium 378.3 mg, Sugar 20.6 g
POT ROAST WITH CRANBERRIES
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Provided by Mark Bittman
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
- When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
- Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.
INSTANT POT® CRANBERRY-THYME POT ROAST
Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Provided by Tammy Lynn
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
- Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 21.7 g, Cholesterol 72.2 mg, Fat 20.8 g, Fiber 2.5 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 217.2 mg, Sugar 11 g
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