Indulge in the perfect harmony of sweet and tangy flavors with our carefully curated recipe for a Cranberry Horseradish Pot Roast. This exceptional dish offers a unique twist on the classic pot roast. Experience the succulent and tender beef braised in a rich gravy infused with the vibrant zest of cranberries and the bold kick of horseradish, resulting in a flavor symphony that will tantalize your taste buds. Succulent vegetables, slowly simmered in the aromatic broth, add additional layers of texture and sweetness. Join us as we embark on a culinary journey to create this delectable masterpiece that promises to impress your family and friends with every bite.
Let's cook with our recipes!
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.
Provided by The Ethical Cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 551.8 calories, Carbohydrate 24.4 g, Cholesterol 122.7 mg, Fat 36.2 g, Fiber 1.7 g, Protein 29.9 g, SaturatedFat 14.1 g, Sodium 430 mg, Sugar 16.1 g
CRANBERRY-HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
- Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.
Nutrition Facts : Calories 156 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 19 milligrams, Carbohydrate 31 grams, Fiber 1.5 grams, Sugar 30 grams
CRANBERRY HORSERADISH POTROAST
Categories Soup/Stew Beef Berry Roast Christmas Thanksgiving Quick & Easy Low/No Sugar New Year's Eve Dinner Winter Healthy Potluck
Yield 4-6 people
Number Of Ingredients 16
Steps:
- Simmer cranberries, sugar and water for 10 minutes until saucy and cranberries have popped. Combine flour, salt and pepper and pound into the roast. Heat the oil in a large pot. Sear the roast in the oil and then drain off the excess fat and oil. Add broth, horseradish, cranberries, cloves, and cinnamon. Cover and cook on low for 2 hours. Add veggies with about 1 hour left. Add lemon juice and let meat stand 15 minutes before serving.
POT ROAST WITH CRANBERRIES
Steps:
- Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns.
- When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
- Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
- With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.
CRANBERRY HORSERADISH SAUCE
Categories Sauce Berry Side Christmas Thanksgiving Quick & Easy Horseradish Cranberry Fall Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
- Serve sauce warm or at room temperature.
CRANBERRY POT ROAST
Easy slow cooker or dutch oven recipe. Great over white rice.
Provided by crazymama76
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
- Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
- Cook until the roast easily pulls apart with a fork, about 4 hours.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 33.8 g, Cholesterol 128.8 mg, Fat 35.4 g, Fiber 1.5 g, Protein 32.5 g, SaturatedFat 13.6 g, Sodium 378.3 mg, Sugar 20.6 g
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
CRANBERRY HORSERADISH RELISH
Make and share this Cranberry Horseradish Relish recipe from Food.com.
Provided by Irish Rose
Categories Sauces
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Finely chop berries with sugar in a food processor and transfer to bowl.
- Stir in horseradish and lemon juice.
- Cover and chill for at least one day.
Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 32.1, Carbohydrate 21.9, Fiber 1.8, Sugar 18.8, Protein 0.2
POT ROAST WITH CRANBERRIES
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Provided by Mark Bittman
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
- When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
- Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.
CRANBERRY HORSERADISH SAUCE
I make this for our Thanksgiving turkey dinner and freeze the remaining for use with the Christmas dinner.
Provided by Babs in Toyland
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Chop together onion and cranberries in food processor.
- Add remaining ingredients and mix together well.
- Keep refrigerated and leftovers can be frozen.
- A zippy little replacement for regular cranberry sauce to serve with your turkey dinner.
CRANBERRY HORSERADISH SAUCE
With its fluffy texture and crimson color, this condiment could be mistaken for a dessert! The zippy taste pairs perfectly with turkey and ham. -Bev Hescock, Baker City, Oregon
Provided by Taste of Home
Time 15m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Place cranberries, sugar and onion in a blender or food processor; cover and process until coarsely chopped. Add sour cream and horseradish; process until smooth. Refrigerate until serving.
Nutrition Facts :
Tips:
- For a more flavorful pot roast, choose a chuck roast or brisket with good marbling.
- Sear the meat well before braising to develop a rich, brown crust.
- Use a variety of vegetables in your pot roast, such as carrots, celery, onions, and potatoes.
- Add a flavorful liquid to the pot roast, such as beef broth, red wine, or cranberry juice.
- Season the pot roast generously with salt and pepper, and add other spices and herbs to taste.
- Cook the pot roast on low heat for a long period of time to allow the meat to become tender and fall apart.
- Serve the pot roast with mashed potatoes, roasted vegetables, or rice.
Conclusion:
Cranberry horseradish pot roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The combination of sweet and tangy cranberries, spicy horseradish, and tender pot roast is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give this recipe a try.
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