Total Time
5hrs 15mins
Prep 1 hr 15 mins
Cook 4 hrs

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.

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.
Most Helpful

5 5

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!