Cranberry Pot Roast by Michelle


I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day.

Prep Time:
5 mins
Cook Time:
2 hrs 30 mins
Additional Time:
10 mins
Total Time:
2 hrs 45 mins
8 servings


  • 1 tablespoon vegetable oil

  • 1 (3 pound) boneless beef chuck roast

  • 1 (16 ounce) can tomato sauce

  • 1 (16 ounce) can cranberry sauce

  • 1 tablespoon prepared horseradish

  • 1 teaspoon dry mustard powder

  • 3 tablespoons apple cider vinegar

  • ¼ cup red wine


  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.

  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

Nutrition Facts (per serving)

552 Calories
36g Fat
24g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 552
% Daily Value *
Total Fat 36g 46%
Saturated Fat 14g 71%
Cholesterol 123mg 41%
Sodium 430mg 19%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 30g
Vitamin C 4mg 22%
Calcium 27mg 2%
Iron 4mg 23%
Potassium 663mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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