Description
A hearty and flavorful Cranberry Pot Roast that combines tender chuck roast with a tangy cranberry sauce and fresh herbs. Slow-baked to perfection with vegetables, this comforting dish is perfect for a satisfying family meal.
Ingredients
Scale
Meat
- 3-4 lbs chuck roast
Sauce and Broth
- 1 cup cranberry sauce (homemade or store-bought)
- 1 cup low-sodium beef broth
Vegetables and Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
Herbs
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) to prepare it for slow baking the pot roast.
- Sear the chuck roast: Heat a skillet over medium-high heat and sear the chuck roast on all sides until it is nicely browned, about three minutes per side. This step locks in flavors and gives the roast a delicious crust.
- Sauté onion and garlic: In the same skillet, add the sliced onions and minced garlic, cooking over medium heat until they become soft and fragrant, approximately five minutes.
- Assemble the pot roast: Transfer the seared chuck roast to a roasting pan. Surround the roast evenly with the chopped carrots and potatoes. Pour the cranberry sauce and low-sodium beef broth over the meat and vegetables. Place the fresh thyme and rosemary sprigs on top for aromatic flavor.
- Bake the roast: Cover the roasting pan tightly with aluminum foil or a lid to keep moisture in. Bake in the preheated oven for approximately three hours, or until the meat is tender and easily pulls apart.
- Rest and serve: Remove the roast from the oven and let it rest for 15-20 minutes. Slice the meat and serve it with the cooking juices and vegetables spooned over the top for a delicious, comforting meal.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and flavor.
- Homemade cranberry sauce can enhance freshness, but store-bought works well for convenience.
- Make sure to tightly cover the roasting pan to keep the meat moist during baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use low-sodium beef broth to control the salt content in the dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
