BEF: Sweet-and-Sour Cranberry Pot Roast
Source of Recipe
"Not Your Mother's Slow Cooker Recipes for Entertaining", by Beth Hensberger and Julie Kaufmann
1 can tomato sauce (16 ounces)
1 can whole cranberry sauce ( 16 ounces)
1/4 cup dry red wine or water
3 shallots -- chopped
2 ribs celery -- chopped
3 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon prepared horseradish
1 teaspoon dry mustard
1 boneless chuck roast -- trimmed of fat
-- and patted dry (3 to 4 pounds)
In the crock, stir together the tomato sauce, cranberry sauce, wine, shallots, celery, vinegar, oil, horseradish, and mustard. Cover and turn to high cook for 30 minutes.
Place the roast in the slow cooker and spoon some of the sauce over the top. Cover and cook on low for 8 to 10 hours.
To serve, transfer the meat to a cutting board. If the sauce if too thin, turn to high and cook for a few minutes, uncovered, to thicken the sauce. Serve slices of meat and vegetables with some of the fragrant sauce on the side.
Cooker: Medium oval or large round or oval
Settings and Cook Times: High for 30 minutes, then low for 8 to 10 hours
Serves 6 to 8
Categories: Beef, Crockpot, Meats
Typed for you by Judi Mae Phelps
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