Cranberry Pot Roast

READY IN: 5hrs 15mins
Recipe by TigerJo

This recipe has many ingredients, but it is well worth it. It smells wonderful, and it has great flavor. Serve with mashed or roasted potatoes.

Top Review by djmastermum

The who time this was cooking my nose was tingling with the delicious aroma coming from the kitchen, always tempting me to take the lid off and just have a little taste. I resisted! I had no red wine, so I used a combination of port and sherry, the end result tasted divine, and it is a keeper in my books! This is the 1st pot roast I have ever made, I am so glad it turned out so well! Thank you!

Ingredients Nutrition


  1. Combine 1/2c flour, salt & pepper and rub all surfaces of the meat
  2. Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;.
  3. Cover and simmer for approx 3 1/2hrs or until tender.
  4. For gravy: Measure out 4c broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
  5. Discard orange pieces; serve pot roast with gravy & vegetables.

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