Cranberry Roast with Gravy

Cranberry Roast with Gravy

Cranberry Roast with Gravy
We're wishing you a berry good dinner, as in this berry-topped roast bursting with flavor. It's not your mama's roast beef, but we think you cran -- and will -- enjoy this robust roast.
Print
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
12 servings

Ingredients
2 tbsp. vegetable oil
1 (4 lb.) boneless beef pot roast
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. pepper
1/3 cup water
2 tsp. salt
1 (16 oz.) can whole berry cranberry sauce
2 tsp. cornstarch
2 tbsp. water

Methods/steps
In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides. Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt. Heat to boiling. Reduce heat to “low”; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tbsp. of water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.
Additional Tips
Ready in 3 hours

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.