Cranberry pot roast from Feasting at Home

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Notes about this recipe

  • mharriman on November 27, 2020

    I got this holiday recipe idea from Darcie’s blog here at EYB and decided to try it for our stay in place Thanksgiving yesterday, and it turned out well. We really liked the beef flavor that was infused with the ruby port, beef broth, and cranberries. My boneless chuck roast was 2.67 pounds and the meat was falling away at 3 hours. It was still moist but next time I’d check it at 2 1/2 hours because it was probably finished at that point. My cranberry sauce was thin, so I took the roast out of the pot and simmered the sauce on the stove for another 10 minutes. As suggested, the beef and sauce went well with mashed potatoes ( used recipe at same blog website). This dish is very much comfort food in looks and taste. Update: this is even better the second day. If I were making this for guests, I’d strongly consider making it ahead, letting it sit refrigerated in the sauce for 24 hours, reheat at 350 degrees in oven for 30 minutes, then serving.

  • Christine on June 18, 2015

    Very good! The meat was moist and tender. I used about half the amount of sugar which was plenty because the ruby Port is also sweet. This was still a bit too sweet for my husband who didn't particularly care for the Port flavor, but everyone else really enjoyed it.

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