Pot Roast With Cranberries
A hearty pot roast infused with cranberries and herbs, offering a balance of savory and tart flavors, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Sprinkle the pot roast with a little flour.
- Brown the meat on all sides in the fat or oil.
- Add boiling water, cranberries, diced onions, diced celery, bay leaf, parsley, cloves, and peppercorns.
- Cover the pot and bring to boiling point, then simmer very gently until the meat is tender, about 2 1/2 hours.
- When half the cooking time has passed, turn the meat over and add salt.
- If necessary, thicken the gravy with additional flour before serving.
Tips & Substitutions
For a richer flavor, consider marinating the pot roast overnight with your choice of herbs and spices. If cranberries are unavailable, you can substitute with dried cranberries or even a mix of chopped apples and raisins for a different twist. When browning the meat, ensure your oil is hot enough to create a nice sear, enhancing the dish's depth. A splash of red wine can also elevate the sauce.
Serving Suggestions
Serve the pot roast on a bed of creamy mashed potatoes or alongside buttered noodles to soak up the flavorful gravy. Roasted root vegetables or a simple green salad complement the hearty dish perfectly. For a festive touch, consider pairing it with a side of cranberry sauce or browsing more American recipes that feature seasonal flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave individual portions, covered, for 2-3 minutes, stirring halfway through, until heated through. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Cranberries contains roughly 2645 calories, with 19g protein, 141g carbohydrates, and 249g fat. It is an excellent source of iron (217% of the Daily Value), dietary fiber (205% of the Daily Value), and calcium (85% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1908mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the pot roast with cuts like chuck roast or brisket, which are also ideal for slow cooking. Just be mindful of the cooking time, as different cuts may require varying lengths to achieve tenderness.
What can I do if the gravy is too thin?
To thicken the gravy, mix a tablespoon of flour with a bit of cold water to create a slurry, then stir it into the simmering sauce. Allow it to cook for a few minutes until thickened. Alternatively, you can blend in some pureed cooked vegetables for a natural thickening agent.
Is this dish suitable for meal prep?
Absolutely! Pot roast is perfect for meal prep as it tastes even better the next day. Portion the leftovers into individual containers for convenient lunches or dinners throughout the week. Just remember to reheat gently to maintain the flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).