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.
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
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