Cranberry Roast Beef
Great fall dinner recipe!
Servings: 8 servings
Ingredients
- 4 pounds boned and rolled bottom round beef roast
- 3 tablespoons all purpose flour
- 2 teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons vegetable or canola oil (see Recipe Notes below)
- 1 cup whole cranberry sauce
- 1 cup beef broth
- ½ cup prepared horseradish
- 1 stick cinnamon (broken in half)
- 4 whole cloves
- 16 whole, peeled pearl onions (can use frozen or fresh)
- 1 bunch carrots, peeled and cut into 3-inch lengths
Instructions
- Dredge the roast in a mixture of flour, salt and pepper. Heat the oil in a large Dutch oven, and brown the roast on all sides over medium heat.
- In a medium bowl, combine the cranberry sauce, broth, horseradish, cinnamon stick and cloves; pour over the roast in the Dutch oven. Bring the mixture to a boil- then cover tightly, reduce heat, and simmer on low for 1½ hours, or until the meat is almost tender. Sprinkle the carrots and onions around the roast, and then cover again and cook for an additional 45 minutes to 1 hour- until the vegetables are cooked through and the beef is tender.
Notes
- *If you happen to have bacon drippings, use that instead of oil for browning the roast.
- *Serve with noodles or potatoes.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 22g | Protein: 52g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 924mg | Potassium: 977mg | Fiber: 3g | Sugar: 17g | Vitamin A: 7115IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 5mg