Cranberry Pot Roast by Michelle Recipe -
Cranberry Pot Roast by Michelle Recipe
  • READY IN hrs

Cranberry Pot Roast by Michelle

Recipe by  

"I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs 30 mins

    2 hrs 45 mins


  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

I made this today using a slow cooker and it was wonderful! I browned the beef first and then followed the recipe except that I added half of a fairly large onion. I deglazed the pan which got the sauce ingredients warm to go into the slow cooker and preserved all the wonderful caramelized beef flavor. Cooked it on low for six hours and served with mashed potatoes and cooked carrots. I didn't thicken the broth but you could if you wanted to. It was a really good dinner and I am looking forward to the leftovers tomorrow! Thanks for a great recipe!

Most Helpful Critical Review
Jan 07, 2010

Flavor okay but couldn't really taste the cranberry. Alright but nothing special. Maybe adding an onion would help?

Jan 11, 2010

Too flavorful, moist and tender to be so easy to prepare! And the sauce is incredible. I'm saving some for burgers on the grill. Thank you!

Mar 22, 2010

Wonderful! I've been trying to find a pot roast recipe that both my husband and I love and this is it! Not too sweet, not too acidic. I followed the recipe exactly.

Oct 18, 2010

I essentially followed janet7th's same method of sear and deglaze. Before adding the sauce to the slow cooker it tasted a bit too 'bottled cocktail saucy', but 5 hours on low allowed the vinegar and horseradish to mellow out and work their mojo on the beef, which was oh-so-tender. I chose to leave the sauce thin, but it could have been easily thickened by simply reducing or whisking in a slurry. Because this recipe is soo easy and delicious, I'll most likely make again, but with the additions of onion (either sliced white or chopped green) and more horseradish toward the end of cooking time (more zing) and maybe even whole berry cranberries (just for interest). Super recipe, Ethical Cook, especially for the upcoming holidays.

Nov 02, 2010

I also threw in some leftover seafood cocktail sauce to use it up since it's basically tomato sauce and horseradish.

Dec 26, 2011

I love this. It is sooooo tasty!

Feb 29, 2012

I had high hopes for this recipe as we love cranberry sauce. I really couldn't taste the cranberry - there was way to much tomato sauce to allow the cranberry and horseradish flavors to shine. There was a ton of sauce / gravy which I ended up tossing out. It needs onion for sure, maybe even dry onion soup mix.


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  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 430 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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