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Cranberry Pot Roast

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“This recipe has many ingredients, but it is well worth it. It smells wonderful, and it has great flavor. Serve with mashed or roasted potatoes.”
READY IN:
5hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
  2. Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
  3. For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
  4. Discard orange pieces; serve pot roast with gravy & vegetables.

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