Cranberry Pot Roast Recipes Recipes Recipe For Meatloaf

FLAVORFUL CRANBERRY MEAT LOAF

Steps:

• In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. In a saucepan, combine sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Pour over meat loaf. Bake, uncovered, at 350° for 1-1/4 hours or until the meat is no longer pink and a thermometer reads 160°.

CRANBERRY POT ROAST

Steps:

• Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed., Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.

CRANBERRY POT ROAST BY MICHELLE

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.

CRANBERRY POT ROAST

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.

INSTANT POT® CRANBERRY-THYME POT ROAST

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.

CRANBERRY POT ROAST

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

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).

CRANBERRY POT ROAST

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.