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Classic Cranberry Pot Roast

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  Beef arm pot roast 4 Pound, cut 2 inches thick
  Cooking fat 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole cloves 4
  Cinnamon stick 1
  Water 1⁄2 Cup (8 tbs)
  Prepared horseradish 3 Tablespoon
  Carrots 6 Medium
  Onions 6 Small
  Cranberry sauce 1⁄2 Cup (8 tbs) (Use Whole Berry)
  Flour 2 Tablespoon

Brown meat in own fat (trimmed from meat) or in cooking fat, if needed, in large frying pan.
Pour off drippings.
Sprinkle salt and pepper over meat.
Add cloves and cinnamon.
Combine water and horseradish; add to meat.
Cover tightly; cook slowly 2 1/2 hours.
Turn meat.
Cut carrots into 2-inch pieces.
Cut onions in half lengthwise.
Add vegetables to meat.
Cook, covered, 40 minutes or until meat and vegetables are tender.
Remove meat and vegetables to warm platter.
Blend cranberry sauce with flour; combine with cooking liquid.
Cook, stirring constantly, until thickened.
Reduce heat; cook 3 minutes

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5010 Calories from Fat 2845

% Daily Value*

Total Fat 320 g492.8%

Saturated Fat 116.8 g584%

Trans Fat 0 g

Cholesterol 1200 mg400%

Sodium 7382.4 mg307.6%

Total Carbohydrates 176 g58.6%

Dietary Fiber 28.2 g112.8%

Sugars 79.4 g

Protein 304 g607.1%

Vitamin A 1223.2% Vitamin C 147.4%

Calcium 34.6% Iron 114.1%

*Based on a 2000 Calorie diet

Classic Cranberry Pot Roast Recipe