Cranberry Pot Roast

Recipe taken from Half-baked Harvest and modified to my tastes (and formatting)

Preheat oven to 275 degrees F.

Season

4-5 lb. chuck roast

liberally with

salt + pepper

In a large dutch oven, over high heat, add

1T olive oil

1 onion quartered

6 carrots, chopped

12 ounces baby potatoes

and cook about 5 minutes until veggies start to brown. Remove to a bowl. Add

1T olive oil

and add

the chuck roast

and sear on all sides, about 3-4 minutes per side, and set aside.

Deglaze the pot with

1 cup red wine

and remove from heat. Add to the pan

the reserved chuck roast

(the browned vegetables)

2-3 cups low-sodium beef broth

8 ounces cremini mushrooms sliced

2 tablespoons worcestershire sauce

2 tablespoons balsamic vinegar

3 sprigs fresh thyme

1 sprig fresh rosemary

12 ounces fresh cranberries

2 tablespoons honey

and add

beef broth

until is covers the meat at least half way. Cover and place in oven for 3-4 hours.

Alternative, based on Mark Bittman's recipe:

Dust

4-5 lb chuck roast

with

sugar

and sear in a dutch oven over high heat, with

a little olive oil.

Once browned, add

1 bag cranberries

some orange peel

1 c orange juice

1/2c sherry vinegar

pinch of cayenne pepper

enough beef broth to cover the meat halfway at least.

Cover and simmer until tender.