Pot Roast With Cranberries
- Total Time
- 1¼ hours, or more
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter or extra-virgin olive oil
- ½cup sugar
- 12-pound piece beef tenderloin, or 3-pound piece chuck or brisket
- Salt and freshly ground black pepper
- ½cup sherry vinegar or good wine vinegar
- 112-ounce bag cranberries
- 1orange
- Cayenne, to taste
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Preparation
- Step 1
Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
- Step 2
When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
- Step 3
Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.
Private Notes
Comments
This worked nicely with both brisket and chuck roast, done in the Instant Pot (60 minutes at pressure, 20 minutes natural pressure release) without further modifications. The cranberries themselves were too tart for me and several others in the crowd, but the meat was delicious.
Delicious. Used a rump roast, but a chuck would be better. Braised in oven at 325 for about 30 minutes/lb.
This is wonderful with a center cut pork roast. Have it every Christmas.
if the cranberries are too tart- add a tablespoon of brown sugar. Maybe also 13/ cup of port wine.
This turned out really well! Similar to some other commenters, I salted the (3lb boneless chuck) roast before browning, THEN sprinkled some sugar and browned a bit more on each side (even then, you quickly start to smell sugar burning, so be alert). Other than some sprigs of fresh sage, I followed the recipe exactly. Seemed like too much vinegar at first, but the final sauce was the perfect balance of sweet, sour, and bitter/tannic from the cranberries. Next time, I may add more of the sauce ingredients and/or water/stock to yield a bit more sauce.
I made this for the second time tonight. Very tasty! I did use Gila's suggestion of an hour in the insta-pot, and the meat was fabulous. Chuck roasts are the thing that pot really excels at! Added enough beef broth to cover the bottom of the pot, If I did it again, I would definitely wrap the cranberries in foil and add them on top of the meat, then unwrap and add them, and orange zest, to juice after pressure released.
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