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Cranberry Pot Roast

Canadian.Recipes's picture
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Beef rump roast/Bottom round beef roast 6 Pound (1 Roast. 5 To 6 Pound)
  Vegetable oil 1 Tablespoon
  Dry white wine/Water 1 Cup (16 tbs)
  Cinnamon stick 1 , broken into 2 or 3 pieces
  Whole cloves 10
  Whole cranberries 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
For gravy
  Cornstarch 1⁄4 Cup (4 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Beef stock 2 Cup (32 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7612 Calories from Fat 2527

% Daily Value*

Total Fat 281 g432.5%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3329.4 mg138.7%

Total Carbohydrates 288 g96.1%

Dietary Fiber 16.9 g67.6%

Sugars 115.4 g

Protein 865 g1729.7%

Vitamin A 3% Vitamin C 54%

Calcium 15.3% Iron 56.8%

*Based on a 2000 Calorie diet

Cranberry Pot Roast Recipe