Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees. Heat the oil in a Dutch oven to medium-high. Season with roast with 1 teaspoon salt and ½ teaspoon black pepper. Once the oil is hot, add the roast and brown each side until a crust forms. Remove from the pot and place on a plate; set aside. Reduce the heat to medium and add the onion, carrots and celery to the pot. Sauté 4-5 minutes or until slightly soft. Stir in the garlic and sauté 30-60 seconds or until fragrant. Stir in the cranberries, stock, balsamic vinegar, honey, maple syrup or brown sugar and the remaining salt and black pepper. Add the roast back to the pot as well as the thyme and rosemary. Place a lid on the Dutch oven and transfer to the oven. Cook 3-4 hours or until roast is pull-apart tender. Remove the sprigs of thyme and rosemary; discard. Serve roast with cranberries, vegetables and cooking liquid spooned on top.
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.
Time 3h5m Yield 10-12 servings. Number Of Ingredients 12 Steps:
Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed., Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.
Yield 4-6 servings Number Of Ingredients 8 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.
Time 5h30m Yield 8 to 10 servings Number Of Ingredients 21 Steps:
Preheat the oven to 350 degrees F. Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes. Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce “comes together,” about 1 hour. Preheat oven to 400 degrees F. Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones. Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
Time 9h30m Number Of Ingredients 8 Steps:
Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.
Time 20m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. , Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.
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.
Time 9h15m Yield 6 Number Of Ingredients 6 Steps:
Place pork roast in 3 1/2 to 4-quart slow cooker. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast. Cover; cook on low setting for 7 to 9 hours. To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat. In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.
Time 5h5m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 250 degrees. Put roast in a pan that you can cover. Pour the juice in (enough to come up about 3/4 of the roast). Sprinkle with onion soup mix. Cover tightly with lid or aluminum foil. Bake at 250 degrees for about 5 hours. If you want to add vegetables, do so the last hour or so. The juices can be thickened to make a gravy (use whatever method you choose).
Time 20m Yield 2 1/2 cups, 10 serving(s) Number Of Ingredients 8 Steps:
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries and return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a large bowl and refrigerate until chilled. Just before serving, spread cream cheese over crackers and top with cranberry mixture.
Time 15m Yield 24 Number Of Ingredients 6 Steps:
In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.
Time 2h50m Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover. Bake at 350°F. for 1 hour 30 minutes. Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender. With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm. In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
Time 6h Number Of Ingredients 10 Steps:
- Combine garlic salt and pepper; rub over roast. Brown roast on all sides in hot oil in a large skillet. Transfer roast to a 4-quart electric slow cooker. Cut roast in half to ensure even cooking. Combine cola and next 3 ingredients; pour over roast.
- Cover and cook on HIGH 5 to 6 hours or on HIGH 1 hour and then low 7 to 8 hours. Remove roast, reserving juices in slow cooker; keep roast warm.
- Combine cornstarch and 1/4 cup water, stirring well; stir into juices in slow cooker. Cook, uncovered, on HIGH 15 minutes or until thickened, stirring occasionally. Serve gravy over roast.
