Put a pot roast in the oven and watch what happens. There is something about the smell of roasting meat that turns a grumpy husband into a purring husband. Aroma therapy. It works every time! In this recipe for Cranberry Pot Roast, beef chuck roast is seasoned with salt and pepper and browned on all sides. It’s nestled in a mixture of fresh cranberries, port wine, onion and beef stock, then braised for 3 hours in the oven. When it comes out, the incredibly tender roast melts in your mouth while the deliciously reduced cranberry port sauce adds a bright burst of flavor and tanginess. I love this served over Horseradish Mashed Potatoes.
Those of you who live here know how lucky we’ve been with our long warm summer, and our incredibly brilliant fall. And overnight, mother nature flipped a switch, and suddenly it’s winter, bone chilling winter. When the temperatures drop below freezing, it’s time to pull out the dutch oven and turn on the oven. Tis’ the season of roasting, baking and braising…aroma therapy.
For a few short weeks fresh cranberries will be available at the grocery stores. Most of them in our area come from the coast, but the Main Market Co op offers wild foraged cranberries from right around here.
When picking out meat for pot roast, chuck roast is the perfect cut of meat for roasting and braising because of its uniform marbling through out the meat. Make sure to season the roast generously with salt and pepper and brown all the sides really well.
Remove the roast from the dutch oven and sauté onions, carrot and celery. Add fresh cranberries and thyme.
Add beef stock and port, and nestle the roast in the cranberry mixture.
In it goes into a 350F oven, for 3 hours.
When it comes out it will be tender and fragrant with a nicely reduced cranberry port sauce.
Serve the roast over creamy Horseradish mashed potatoes.
- 1-2 Tablespoons olive oil
- 2 ¼-2 ½ pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large red onion
- 1 carrot
- 1 celery
- 12 oz bag fresh cranberries ( or 4 cups)
- 2 Tablespoons fresh thyme
- 1 Cup ruby port ( and inexpensive kind-found at most grocery stores)
- 2 Cups beef stock
- 4 Tablespoons sugar
- 2 T Whole Mustard seeds ( optional)
- Pre heat oven to 350F
- Heat oil in an oven proof dutch oven, over medium high heat. Rub chuck roast with salt and pepper on all sides, and brown all sides very well.
- While meat is browning, dice the onion, celery and carrots
- Once meat is nicely browned on all sides, set aside on a plate.
- Add onion, celery and carrot, to the same pan, turn heat to medium and sauté until they soften, about 5- 6 minutes.
- Add cranberries, port, beef stock, sugar, thyme, and mustard seeds ( optional) and give a stir.
- Nestle meat into the middle, bring to a simmer, cover tightly and place in the oven.
- Bake for 3 hours ( or longer if a bigger cut of meat) Meat should be fork tender, and cranberry port sauce, reduced.
- Serve over horseradish mash potatoes with a little cranberry sauce over top.