Michelle’s Cranberry-Braised Pot Roast
Michelle’s Cranberry-Braised Pot Roast features tender chuck roast simmered in a tangy-sweet blend of cranberry and tomato with a subtle lift of horseradish and cider vinegar. The sauce reduces to a glossy, balanced richness that pairs beautifully with mashed potatoes or roasted vegetables, making it perfect for a cozy weekend dinner or a festive family gathering.
- Prep5 mins
- Cook2 hrs 30 mins
- Serves8
- DifficultyMedium
- 1
Heat vegetable oil in a large skillet over medium-high heat. Add the beef chuck roast to the skillet and sear until browned on both sides. Remove from the heat and set aside. In a large pot or Dutch oven, combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine, and bring to a boil over medium-high heat. Place the roast into the pot and cover. Lower the heat to low and simmer until the beef is tender, 2 to 3 hours, basting and turning the roast occasionally.
- 2
Transfer the roast to a large platter. Cover the meat with two layers of aluminum foil and let it rest in a warm place for 10 minutes. Meanwhile, raise the heat to medium-high and let the sauce reduce to your preferred thickness. Slice the roast and serve with the sauce.
- Calories 213.95 kcal Moderate
- Protein 14.18 g Good Source
- Carbs 28.07 g Moderate
- Total Fat 5.42 g Moderate
- Saturated Fat 1.16 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 38.49 mg Moderate
- Sodium 235.78 mg Moderate
- Fiber 1.79 g Low Source
- Sugar 20.92 g High
- Added Sugar 0.0 g Low Source
- Calcium 29.12 mg Low Source
- Iron 1.89 mg Moderate
- Potassium 175.87 mg Low Source
- Vitamin A 37.56 mcg_rae Low Source
- Vitamin C 3.79 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Tomatoes 🍅
- Alcohol 🚫🍷