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
SHAKER CRANBERRY POT ROAST
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
- Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
- Preheat oven to 400 degrees F.
- Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
- Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
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.
SLOW-COOKER ZUCCHINI CASSEROLE
This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.
Provided by By Cindy Rahe
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 9
Steps:
- Grease inside of slow cooker with butter or cooking spray.
- Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
- Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
- Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g
POT ROAST WITH CRANBERRY SAUCE
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
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
Make and share this Cranberry Pot Roast recipe from Food.com.
Provided by Coraniaid
Categories Roast Beef
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place onion soup mix in slow cooker.
- Place roast in slow cooker.
- Top with cranberry sauce.
- Cover & cook on low for 8 hours.
- Remove roast & set aside.
- Set slow cooker to high.
- Add butter and flour & whisk together to make gravy.
Nutrition Facts : Calories 492.4, Fat 17.8, SaturatedFat 8.6, Cholesterol 159.9, Sodium 713.8, Carbohydrate 36, Fiber 1.2, Sugar 28.9, Protein 48.8
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.
SLOW COOKER CRANBERRY ROAST
Roast with cranberry gravy. Sounds odd, tastes good. Excellent served with egg noodles, mashed potatoes, etc. Scaled original serving size down to accommodate my low-fat, low-carb diet.
Provided by Coraniaid
Categories One Dish Meal
Time 8h5m
Yield 48 ounces, 12 serving(s)
Number Of Ingredients 5
Steps:
- Place dry onion soup mix in bottom of crock pot.
- Put roast into crock pot.
- Top roast with cranberry jelly.
- Cover, cook on low for ~8 hours.
- Remove roast to rest.
- Combine flour & butter with a small amount of gravy. Add back to crock pot & whisk until combined.
- Serve roast with gravy while hot.
Nutrition Facts : Calories 233.5, Fat 7.9, SaturatedFat 3.7, Cholesterol 77.4, Sodium 301, Carbohydrate 17.1, Fiber 0.6, Sugar 14.4, Protein 24.3
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- To the cooked bacon and fat, whisk in the cranberry juice, apple butter, maple syrup, Dijon mustard, rosemary, salt and pepper.
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- In a Dutch Oven or stockpot over medium heat, add 1 teaspoon olive oil. Sear the meat on all sides. Approximately 5-10 minutes. Remove meat and set aside. If needed, add the second teaspoon of olive oil. Add the onions, celery, and carrots. Brown them slightly about 5 minutes. Add the minced garlic and saute another minute.
- To the pot add the beef broth. stir to get the browned pieces from the bottom of the pot to combine flavors, about 2 - 3 minutes. Turn heat off the pot.
- To the slow cooker, add the Marsala wine, balsamic vinegar, Worcestershire sauce, Dijon mustard, thyme, and bay leaf. Stir together. Carefully add the seared beef and all the ingredients from the stock pot. Add the cranberries.
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