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.