Cranberry Sauce Pot Roast
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Sunday Dinner
Description
For Thanksgiving, I made the yummiest cranberry sauce I’ve every had. Honestly! Perfect balance of sweet and savory. The flavors melded so nicely together that I ended up using some of it to make mojitos! So, I’ve kinda become a bit addicted to this sauce! Seriously, it’s amazing.
I figured I would give this a go with a pot roast, and it turned out fantastically! Paired with carrots and parsnips, this is a deliciously balanced dinner that is so easy to make. Just throw everything into a large Dutch oven and let it roast! Easiest Sunday dinner recipe ever!
I was definitely hesitant with the sugar content as to how that would fair with the beef. But, it’s really necessary to cut the tartness of the cranberries. And ultimately, you’re left with a mildly sweet but most savory dish! We added some of the liquid to beef gravy to have a thicker sauce for the mashed potatoes.
The weird looking pink things in the photos are actually parsnip that absorbed the cranberry coloring! Parsnips have the slightest sweetness to them, which make them great in this dish. And parsnips always pair nicely with carrots! Although we had these with mashed potatoes, they would be just as good with cheddar pierogies or even au gratin potatoes!
Enjoy!
Ingredients
2 to 3 lb beef chuck eye
4 to 5 large shallots, peeled and cut lengthwise
2 cups carrots, cut into 1 inch chunks
2 cups parsnips, cut into 1 inch chunks
12 oz fresh cranberries
zest & juice of 1 lemon
3 cinnamon stick
1 tsp ground cloves
2 TB fresh mint, minced
1 cup apple cider
1 cup Martinelli’s sparkling cider (or champagne or Prosecco)
½ cup maple syrup
¼ cup honey
¼ cup brown sugar
½ tsp vanilla extract
Instructions
Preheat the oven to 350°F.
In a large Dutch oven, mix together the lemon juice and zest, ground cloves, apple cider, sparkling cider, maple syrup, honey, brown sugar, and vanilla extract. Add the cinnamon sticks, cranberries, and beef roast. Spread the carrots, parsnips, and shallots around the beef. Bake about 20 to 25 minutes per pound ~ about 40 to 60 minutes, or until the internal temperature reads 145°F.
Remove the roast from the pot and let rest 5 minutes before cutting.
Serve with the vegetables and cranberries and any desired broth. Great with mashed potatoes!
Keywords: Sunday roast, pot roast, cranberry sauce, cranberry sauce pot roast, roast beef
