CRANBERRY POT ROAST BY MICHELLE

Cranberry Pot Roast by Michelle image

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

Ingredients

1 tablespoon vegetable oil
1 (3 pound) boneless beef chuck roast
1 (16 ounce) can tomato sauce
1 (16 ounce) can cranberry sauce
1 tablespoon prepared horseradish
1 teaspoon dry mustard powder
3 tablespoons apple cider vinegar
¼ cup red wine

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