Shaker Cranberry Pot Roast Recipes

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CRANBERRY POT ROAST



Cranberry Pot Roast image

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

3 cups beef broth
1 cup water
2 (14.5 ounce) cans cranberry sauce
1 (4 pound) beef chuck roast
salt and ground black pepper to taste
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large sweet onion, chopped

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

POT ROAST WITH CRANBERRIES



Pot Roast With Cranberries image

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

1 tablespoon butter or extra-virgin olive oil
1/2 cup sugar
1 2-pound piece beef tenderloin, or 3-pound piece chuck or brisket
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
1 12-ounce bag cranberries
1 orange
Cayenne, to taste

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.

POT ROAST WITH CRANBERRY SAUCE



Pot Roast with Cranberry Sauce image

My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 boneless rump or chuck roast (about 3-1/2 pounds)
3 tablespoons canola oil
2 cups beef broth
1 medium onion, grated
Pinch ground cinnamon
Pinch ground cloves
CRANBERRY SAUCE:
2 cups fresh or frozen cranberries
1 small navel orange, peeled and diced
1/2 cup sugar
1 tablespoon red wine vinegar

Steps:

  • Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

Nutrition Facts :

CRANBERRY POT ROAST



Cranberry Pot Roast image

Time 9h30m

Number Of Ingredients 8

1 package dry onion soup mix
Salt & Pepper
1 (3 pound) roast (chuck or tri-tip, well marbled)
4 Tablespoons butter, divided (olive oil can also be used instead)
1 (14 ounce) can cranberry sauce (whole cranberry or Jellied, both work great or 2 cups of homemade)
1/2 cup water
3 Tablespoons corn starch
Vegetables (optional) such as carrots, quartered onion, and quartered potatoes

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 PORK CROCK POT



Cranberry Pork Crock Pot image

The sweetest pork roast you will ever taste and I guarantee it! This recipe has garnered more accolades than any other I have posted! In particular, if you want to make your Easter, New Years, or just this Sunday's dinner a memorable one...look no further!

Provided by Dave Dallas

Categories     Pork

Time 6h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

1 (3 -4 lb) rolled boneless pork loin roast (or any cut pork roast)
1 (16 ounce) can whole berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice, plus
2 cups cranberry juice, for marinade
1 teaspoon ground mustard
1 teaspoon freshly cracked black pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
sea salt (to taste)

Steps:

  • Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
  • Discard marinade and place roast in crock pot.
  • Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
  • Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
  • In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 674.2, Fat 19.3, SaturatedFat 3.7, Cholesterol 145.2, Sodium 132.4, Carbohydrate 75.6, Fiber 1, Sugar 67.6, Protein 48.7

CRANBERRY POT ROAST



Cranberry Pot Roast image

This came from one of my aunts. It is so simple, and nobody will know that you used cranberry juice.

Provided by knitaholic

Categories     Roast Beef

Time 5h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 -4 lbs chuck roast
1 (1 1/4 ounce) envelope dry onion soup mix
1 (16 ounce) bottle cranberry juice

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).

Nutrition Facts : Calories 959.2, Fat 67.2, SaturatedFat 27, Cholesterol 235.2, Sodium 914.7, Carbohydrate 21.6, Fiber 0.6, Sugar 16, Protein 63.2

CRANBERRY POT ROAST



Cranberry Pot Roast image

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

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 beef chuck roast (4 to 5 pounds)
2 tablespoons canola oil
1 medium onion
6 whole cloves
1 cup water
1 medium carrot, shredded
2 cinnamon sticks (3 inches)
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cider vinegar

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.

POT ROAST WITH CRANBERRIES



Pot Roast with Cranberries image

Provided by Mark Bittman

Categories     Sauce     Side     Roast     Stew     Cranberry

Yield Makes: 4 to 6 servings

Number Of Ingredients 8

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
One 2- to 3-pound piece beef tenderloin (filet mignon)
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good-quality wine vinegar
3/4 pound cranberries
1 orange
Cayenne

Steps:

  • Put the butter or oil in a casserole or skillet that can later be covered and turn the heat to medium-high. Put the sugar on a plate and dredge all surfaces of the meat in it; reserve the remaining sugar. When the butter foam subsides or the oil is hot, brown the meat on all sides, seasoning it with salt and pepper as it browns.
  • When the meat is nicely browned, add the vinegar and cook for a minute, stirring, then add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the pot; juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
  • Cook, turning the meat and stirring for about 1 hour, or until the internal temperature is 125°F to 130°F (medium-rare); you can cook it longer if you like.
  • When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
  • A Note On Pot Roasts, Stews, and Other Braised Beef Dishes
  • Pot roast and its ilk are true no-brainers: since they are always cooked well done, timing is pretty flexible, and since they are cooked in a covered pot with liquid, neither source nor level of heat matters much.
  • You can cook a pot roast on top of the stove or in the oven, at a very low heat, something more moderate, or even quite high. You can even cook it in advance and reheat it, or cut the meat up before cooking and call it beef stew.
  • Tender cuts of beef, like sirloin and even tenderloin, will markedly reduce the cooking time but will not produce the same rich, silky sauce created by the tougher cuts. Thus inexpensive cuts like chuck and brisket are best-and you can use either one. Chuck becomes tender a little faster, but it is fattier; brisket becomes a little drier, but the sauce takes care of that, and it slices beautifully.
  • Remember that when you are browning the meat, a step called for in each of the following recipes, you should keep the heat high and not move the meat around. Only when it appears good and browned-really browned, not just colored-should you proceed to the next step.
  • The best part is that flavoring pot roast is no more than a matter of taste; you can hardly go wrong as long as the ingredients that go in the pot all appeal to you.

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

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

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