Umm drooling over here. Cranberry pot roast a simple festive recipe for beef roast baked with fresh cranberries and roasted in the oven until tender juicy and flavorful. Drain potatoes and add to a mixing bowl. Bring to a boil. Add one tablespoon of olive oil.
Add the onion carrots and potatoes if using and cook stirring once or twice until the veggies are just slightly browned on the edges about 5 minutes. Enter this fabulous cranberry pot roast. Add onion water carrot and cinnamon to pan. The falling leaves have laid out a yellow blanket the trees are undressed. Place the potatoes in a large pot and cover with cold water.
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I used water and corn starch to thicken the gravy instead of the butter flour in the recipe. Cover and simmer for 2 hours adding water if needed. Over medium heat bring to a simmer and cook until the potatoes are tender. Bring the beef broth and water to a boil in a saucepan over high heat. Pour the sauce into a slow cooker set to high.
Cut onion in half and stick the cloves into it. Combine cranberry sauce and vinegar. And in the instant pot it s done in 45 minutes. Heat a large dutch oven over high heat. Stir in the cranberry sauce until dissolved.
Cranberry pot roast. But this cranberry and spice version is a tasty twist on an old yankee favorite. Cranberry pot roast. Cut onion in half and stick the cloves into it. I used water and corn starch to thicken the gravy instead of the butter flour in the recipe.
But this cranberry and spice version is a tasty twist on an old yankee favorite. Perfect for the holidays or a simple sunday super. Add the onion carrots and potatoes if using and cook stirring once or twice until the veggies are just slightly browned on the edges about 5 minutes. Pour over the roast. Umm drooling over here.
