SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
CRANBERRY POT ROAST
Time 9h30m
Number Of Ingredients 8
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.
CRANBERRY-BANANA SMOOTHIES
When the big meal is over, I make a smoothie using leftover cranberry sauce. Don't have a frozen banana? Use a regular banana and add more ice. -Gina Fensler, Cincinnati, Ohio
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender; cover and process until smooth. Serve immediately.
Nutrition Facts : Calories 230 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 21mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 3g fiber), Protein 3g protein.
INSTANT POT® CRANBERRY-THYME POT ROAST
Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Provided by Tammy Lynn
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 21.7 g, Cholesterol 72.2 mg, Fat 20.8 g, Fiber 2.5 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 217.2 mg, Sugar 11 g
CRANBERRY POT ROAST BY MICHELLE
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
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
CRANBERRY POT ROAST
I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10-12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 30g protein.
CRANBERRY POT ROAST
Easy slow cooker or dutch oven recipe. Great over white rice.
Provided by crazymama76
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 33.8 g, Cholesterol 128.8 mg, Fat 35.4 g, Fiber 1.5 g, Protein 32.5 g, SaturatedFat 13.6 g, Sodium 378.3 mg, Sugar 20.6 g
CRANBERRY POT ROAST
This recipe has many ingredients, but it is well worth it. It smells wonderful, and it has great flavor. Serve with mashed or roasted potatoes.
Provided by TigerJo
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
- Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
- For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
- Discard orange pieces; serve pot roast with gravy & vegetables.
POT ROAST WITH CRANBERRIES
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Provided by Mark Bittman
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
- When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
- Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.
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- Heat a large dutch oven, over high heat. Add one tablespoon of olive oil. Add the onion, carrots and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don't want them to become soft. Remove the veggies to a plate.
- Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 minutes per side. Remove the chuck roast from the pan.
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