Description

This Cranberry Pot Roast is a comforting and flavorful dish featuring a tender chuck roast slow-baked with savory herbs, garlic, and a tangy cranberry sauce. The combination of fresh rosemary, thyme, and a rich beef broth creates a perfect balance with the sweetness of cranberries, enhanced by hearty vegetables like carrots and potatoes. Ideal for a cozy family dinner, this recipe yields a juicy and aromatic pot roast that melts in your mouth.

Ingredients

Scale

Meat

3-4 lbs chuck roast

Sauce & Broth

1 cup cranberry sauce (homemade or store-bought)
1 cup low-sodium beef broth

Vegetables & Herbs

1 large onion, sliced
4 cloves garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups carrots, chopped
2 cups potatoes, chopped

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow roasting the pot roast.
Sear the Roast: In a skillet over medium-high heat, sear the chuck roast on all sides until browned, about three minutes per side. This step locks in the meat’s juices and adds a rich depth of flavor.
Sauté Onions and Garlic: Using the same skillet, sauté the sliced onions and minced garlic until softened and fragrant, about five minutes. This helps build the base flavor for the roast.
Assemble in Roasting Pan: Transfer the seared roast to a roasting pan. Surround it with chopped carrots and potatoes. Pour the cranberry sauce and beef broth over the roast and vegetables. Top with fresh thyme and rosemary sprigs for aromatic infusion.
Slow Bake: Cover the roasting pan tightly with foil or a lid to retain moisture. Bake in the preheated oven for approximately three hours until the meat is tender and easily pulls apart.
Rest Before Serving: Remove the roast from the oven and let it rest covered for 15-20 minutes. This resting period allows the juices to redistribute. Slice the roast and serve with the cooking sauce and vegetables.

Notes

For best results, use a well-marbled chuck roast to ensure tenderness.
Homemade cranberry sauce adds a fresher flavor, but store-bought works well for convenience.
You can substitute potatoes and carrots with root vegetables like parsnips or turnips if desired.
Make sure to tightly cover the roasting pan to prevent drying out during the long baking process.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.