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Cranberry Pot Roast |
Ingredients
| 10 lb |
4.5 kg |
chuck roll |
| 1 tsp |
5 mL |
garlic powder |
| |
|
crushed pepper to taste |
| 1/4 cup |
50 mL |
vegetable oil |
| 8 |
8 |
carrots peeled cut in 1 inch chunks |
| 4 |
4 |
finely sliced onions |
| 9 |
9 |
whole cloves |
| Cranberry sauce |
| 32 oz |
900 g |
fresh or frozen cranberries |
| 3 1/2 - 4 cups |
875 mL-1L |
sugar to taste |
| 1 cup |
250 mL |
cranberry juice
|
| 1 cup |
250 mL |
orange juice |
| 2 tbsp |
30 mL |
orange peel |
Instructions
Rub meat with garlic powder and pepper. Brown meat on all sides in oil in a roasting pan. Add rest of the ingredients. Place meat over the vegetables. Cover and cook at 250°F (120°C) until meat is tender 3 1/2 to 4 hours. Remove meat and reserve. Skim fat as much as possible. Add ingredients from sauce to rotisserie pan, bring to a boil and simmer 30 minutes. Add salt and pepper to taste. Serve on sliced pot roast.
Serving Suggestions
Note: If you want a thinner sauce, pass sauce through a sieve to remove vegetables before adding the ingredients of the cranberry sauce. You will need to thicken the sauce with cornstarch.
Note: you can use 2 cups (500 mL) of whole cranberry sauce and omit orange juice and peel. Adjust seasonings and thicken the sauce. Heat until slightly thickened.
Servings: 15 portions