ZIPPY CRANBERRY POT ROAST

Zippy Cranberry Pot Roast image

Provided by Miriam Bucholtz

Categories Roasts

Time 3h10m

Number Of Ingredients 8

One 15-oz can plain tomato sauce
One 14-16 oz can whole cranberry sauce (jellied can be used, but it's messier)
One Tbsp prepared horseradish
One tsp powdered mustard
Three Tbsp apple cider vinegar
1/4 c red wine (cooking wine works, too, as does grape juice)
One Tbsp vegetable oil
Three lb boneless chuck roast

Steps:

1. Combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, wine or juice and oil in a large Dutch oven or other pot. Bring the sauce to a boil over high heat. Lower the heat until just simmering and cook for 5 minutes. Trim all excess fat from the roast and add to pot. Turn in sauce to cover. Cover pot and simmer over low heat, basting meat and occasionally turning. Cook for 2 to 4 hours, or until meat is very tender.
2. After removing meat from pot, cook down the sauce by leaving the pot uncovered and raising heat to medium-high. Stir occasionally, until it reaches the thickness that you want.
3. This dish freezes very well, if you have any left to store away, that is. Serve with a vegetable and fried potato latkes (pancakes) or over egg noodles.