CRANBERRY POT ROAST BY MICHELLE
I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day.
Provided by The Ethical Cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
- Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 24.4 g, Cholesterol 122.7 mg, Fat 36.2 g, Fiber 1.7 g, Protein 29.9 g, SaturatedFat 14.1 g, Sodium 430 mg, Sugar 16.1 g
CRANBERRY-HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
- Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.
Nutrition Facts : Calories 156 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 19 milligrams, Carbohydrate 31 grams, Fiber 1.5 grams, Sugar 30 grams
CRANBERRY HORSERADISH POTROAST
Categories Soup/Stew Beef Berry Roast Christmas Thanksgiving Quick & Easy Low/No Sugar New Year's Eve Dinner Winter Healthy Potluck
Yield 4-6 people
Number Of Ingredients 16
Steps:
- Simmer cranberries, sugar and water for 10 minutes until saucy and cranberries have popped. Combine flour, salt and pepper and pound into the roast. Heat the oil in a large pot. Sear the roast in the oil and then drain off the excess fat and oil. Add broth, horseradish, cranberries, cloves, and cinnamon. Cover and cook on low for 2 hours. Add veggies with about 1 hour left. Add lemon juice and let meat stand 15 minutes before serving.
POT ROAST WITH CRANBERRIES
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.
CRANBERRY AND HORSERADISH RELISH
Categories Condiment/Spread Sauce Food Processor Thanksgiving Quick & Easy Horseradish Cranberry Fall Winter Chill Sour Cream Bon Appétit
Yield Makes approximately 3 cups
Number Of Ingredients 6
Steps:
- Combine cranberries, onion, sugar and salt in processor. Chop coarsely, using on/off turns. Transfer mixture to medium bowl. Mix in sour cream and horseradish. Season to taste with salt and pepper. Refrigerate until chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
CRANBERRY HORSERADISH SAUCE
With its fluffy texture and crimson color, this condiment could be mistaken for a dessert! The zippy taste pairs perfectly with turkey and ham. -Bev Hescock, Baker City, Oregon
Provided by Taste of Home
Time 15m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Place cranberries, sugar and onion in a blender or food processor; cover and process until coarsely chopped. Add sour cream and horseradish; process until smooth. Refrigerate until serving.
Nutrition Facts :
CRANBERRY HORSERADISH SAUCE
I make this for our Thanksgiving turkey dinner and freeze the remaining for use with the Christmas dinner.
Provided by Babs in Toyland
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Chop together onion and cranberries in food processor.
- Add remaining ingredients and mix together well.
- Keep refrigerated and leftovers can be frozen.
- A zippy little replacement for regular cranberry sauce to serve with your turkey dinner.
PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE
I don't usually like to use recipes that you have to buy specific brand ingredients, but I had the Cranberry Horseradish Sauce on hand, and I created this recipe with it. If you don't want to buy the Stonewall Kitchen, I'm sure you can combine whole cranberry sauce and 2-3T of horseradish (to taste). Because RZ does not find this ingredient, it is not included in the calories - it is about an additonal 50 calories a serving (although more for the whole dish, you are probably only eating about 1 T of the sauce).
Provided by WorkingMom2three
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
- Put the flour, salt, and pepper in a bag.
- Heat a large covered skillet, add the oil.
- Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
- Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
- Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
- I served with white rice and carrots.
Nutrition Facts : Calories 265.3, Fat 9, SaturatedFat 2.7, Cholesterol 72.6, Sodium 526.1, Carbohydrate 20.2, Fiber 0.9, Sugar 14.6, Protein 24.3
SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
POT ROAST WITH CRANBERRIES
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Provided by Mark Bittman
Categories main course
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.
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