Recipes

Cranberry Roast with Gravy

We’re wishing you a berry good dinner, as in this berry-topped roast bursting with flavor. It’s not your mama’s roast beef, but we think you cran — and will — enjoy this robust roast.
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Cuisine Continental

Servings 12 servings
Calories 4707.61 kcal

Ingredients

  

  • 2 tablespoon(s) vegetable oil
  • 64 ounce(s) boneless beef pot roast
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) pepper
  • 2 33/50 ounce(s) water
  • 2 teaspoon(s) salt
  • 2 cup(s) whole berry cranberry sauce
  • 33/50 tablespoon(s) cornstarch
  • 1 floz water

Instructions

 

  • In 8-quart Dutch oven over medium high heat add vegetable oil.
  • Cook beef pot roast until browned on all sides.
  • Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt.
  • Heat to boiling.
  • Reduce heat to “low”; cover and simmer 2 hours turning meat occasionally.
  • About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender.
  • When roast is done, remove to cutting board.
  • In cup, stir cornstarch and the 2 tbsp of water until blended.
  • Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.
  • Slice meat and serve with gravy.
  • Ready in 3 hours.

Nutrition

Calories: 4707.61kcalCarbohydrates: 206.36gProtein: 571.03gFat: 169.06gSaturated Fat: 49gCholesterol: 1777.07mgSodium: 6037.46mgFiber: 0.9gSugar: 168.04g

Keyword Beef, Cinnamon
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