CRANBERRY POT ROAST
Easy slow cooker or dutch oven recipe. Great over white rice.
Provided by crazymama76
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
- Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
- Cook until the roast easily pulls apart with a fork, about 4 hours.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 33.8 g, Cholesterol 128.8 mg, Fat 35.4 g, Fiber 1.5 g, Protein 32.5 g, SaturatedFat 13.6 g, Sodium 378.3 mg, Sugar 20.6 g
SHAKER CRANBERRY POT ROAST
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
- Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
- Preheat oven to 400 degrees F.
- Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
- Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
POT-ROASTED BEEF BRISKET
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Provided by Good Food team
Categories Dinner, Main course
Time 3h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
- Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
- An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
- Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
- To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium
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.
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
CRANBERRY BRISKET
The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly.
Provided by Capn Ron
Categories Stew
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees.
- Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
- Trim off most of the fat, including the membrane that's right beneath it.
- Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
- Place the brisket into the oven, uncovered at 500 degrees for 15 minutes.
- While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
- After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
- Cook for another 2 1/2 hours.
- Take it out of the oven, let it cool, then refrigerate in the same pan overnight.
- The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
- Slice the meat into 3/8" - 1/2" pieces.
- Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
- Cover tightly with aluminum foil, and bake for another 2 hours.
- When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
- I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.
CRANBERRY POT ROAST
This came from one of my aunts. It is so simple, and nobody will know that you used cranberry juice.
Provided by knitaholic
Categories Roast Beef
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 250 degrees.
- Put roast in a pan that you can cover. Pour the juice in (enough to come up about 3/4 of the roast).
- Sprinkle with onion soup mix.
- Cover tightly with lid or aluminum foil.
- Bake at 250 degrees for about 5 hours.
- If you want to add vegetables, do so the last hour or so.
- The juices can be thickened to make a gravy (use whatever method you choose).
Nutrition Facts : Calories 959.2, Fat 67.2, SaturatedFat 27, Cholesterol 235.2, Sodium 914.7, Carbohydrate 21.6, Fiber 0.6, Sugar 16, Protein 63.2
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 BEEF BRISKET
"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.
Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CRANBERRY POT ROAST BRISKET
A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient.
Provided by ejnei
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle meat with garlic salt.
- Mix onion soup, cranberry sauce and water.
- Cover and simmer 2-3 hours or until tender.
- Can be made in crockpot.
- Cook until tender.
Nutrition Facts : Calories 1085.3, Fat 75.9, SaturatedFat 30.4, Cholesterol 207.4, Sodium 998.5, Carbohydrate 50, Fiber 1.8, Sugar 44.9, Protein 49
POT ROAST WITH CRANBERRIES
Steps:
- Put the butter or oil in a casserole or skillet that can later be covered and turn the heat to medium-high. Put the sugar on a plate and dredge all surfaces of the meat in it; reserve the remaining sugar. When the butter foam subsides or the oil is hot, brown the meat on all sides, seasoning it with salt and pepper as it browns.
- When the meat is nicely browned, add the vinegar and cook for a minute, stirring, then 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 pot; 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 for about 1 hour, or until the internal temperature is 125°F to 130°F (medium-rare); you can cook it longer if you like.
- 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.
- A Note On Pot Roasts, Stews, and Other Braised Beef Dishes
- Pot roast and its ilk are true no-brainers: since they are always cooked well done, timing is pretty flexible, and since they are cooked in a covered pot with liquid, neither source nor level of heat matters much.
- You can cook a pot roast on top of the stove or in the oven, at a very low heat, something more moderate, or even quite high. You can even cook it in advance and reheat it, or cut the meat up before cooking and call it beef stew.
- Tender cuts of beef, like sirloin and even tenderloin, will markedly reduce the cooking time but will not produce the same rich, silky sauce created by the tougher cuts. Thus inexpensive cuts like chuck and brisket are best-and you can use either one. Chuck becomes tender a little faster, but it is fattier; brisket becomes a little drier, but the sauce takes care of that, and it slices beautifully.
- Remember that when you are browning the meat, a step called for in each of the following recipes, you should keep the heat high and not move the meat around. Only when it appears good and browned-really browned, not just colored-should you proceed to the next step.
- The best part is that flavoring pot roast is no more than a matter of taste; you can hardly go wrong as long as the ingredients that go in the pot all appeal to you.
CRANBERRY POT ROAST
Time 9h30m
Number Of Ingredients 8
Steps:
- Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.
MY FAVORITE BRISKET
I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.
Provided by Puppies777
Categories Berries
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
- To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
- To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
BRAISED BRISKET WITH CRANBERRIES
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).
- Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.
- Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.
Nutrition Facts : Calories 352 g, Fat 14 g, Fiber 2 g, Protein 34 g
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Steps:
- Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
- Transfer sliced brisket and sauce to platter and serve.
BRISKET WITH CRANBERRY GRAVY
Beef briskets are flavored with a sauce that's sweet, spicy and tangy- all at the same time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef in 4- to 6-quart slow cooker. Mix remaining ingredients; pour over beef.
- Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
- Cut beef across grain into thin slices. Skim fat from cranberry sauce in cooker if desired; serve with beef.
Nutrition Facts : Calories 265, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg
POT ROAST WITH CRANBERRY SAUCE
My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.
Nutrition Facts :
POT-ROASTED BRISKET
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Crush garlic cloves with salt and rub onto both sides of the meat. Season meat with 1 1/2 teaspoons salt and pepper.
- Spread onions, carrots, and celery over the bottom of a roasting pan just large enough to hold the meat; top with 2 bay leaves. Place meat on top of vegetables and bay leaves and top with remaining 2 bay leaves. Cover pan with parchment-paper-lined aluminum foil and transfer to oven. Bake until meat is fork tender, 3 to 4 hours.
- Remove meat from oven and let stand 30 to 45 minutes. Cut the top fatty layer (known as the second cut) from the leaner bottom layer (known as the first cut); trim off and discard the layer of fat between them. Slice both cuts across the grain.
- Tip the roasting pan slightly; skim off some of the fat and discard. Serve vegetables and their juices immediately with meat. To make a thicker sauce, puree vegetables and their juices slightly before serving.
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
MOM'S BRISKET OR POT ROAST
This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is made on stovetop in or slow cooker. Mom also makes it in the oven.
Provided by Jamie Davis
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 11h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
- Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown meat on all sides; reduce heat to low. Whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. Pour beer over meat. Add more water as needed to bring level of liquid to halfway up side of the brisket.
- Cover and simmer until beef is tender, about 2 hours, adding more water if needed. Remove meat to a platter and cool for 15 minutes. Stir ketchup, applesauce, and Worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. Simmer until gravy is thickened, about 5 minutes.
- Slice brisket very thinly against the grain and return sliced meat to pot with gravy. Stir to coat meat; simmer 1 more hour.
- Transfer meat and gravy to a casserole dish and cover; refrigerate overnight. Skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 9.5 g, Cholesterol 92.2 mg, Fat 22.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 8 g, Sodium 459.8 mg, Sugar 2.6 g
CRANBERRY POT ROAST
I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed., Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 30g protein.
EASY CROCK POT CRANBERRY BRISKET WITH GRAVY
Make and share this Easy Crock Pot Cranberry Brisket With Gravy recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Season the brisket with salt and pepper all over and place in the crock pot (you can brown the brisket in oil first if desired).
- Sprinkle the onions on top and around the brisket.
- In a bowl mix together all remaining ingredients and then pour over the brisket.
- Cook on low for 8-10 hours or until brisket is tender, turning the brisket over halfway through and season sauce with salt and pepper.
- Remove the brisket to a carving board, cover and let rest for 15 minutes.
- Slice the brisket across the grain into thin slices.
- Skim off any fat from the sauce in the crock pot and serve with beef.
- Delicious!
Nutrition Facts : Calories 999.7, Fat 60.8, SaturatedFat 24.3, Cholesterol 165.6, Sodium 646.7, Carbohydrate 70, Fiber 3.4, Sugar 62.8, Protein 40.4
EASY CRANBERRY SWEET AND SOUR BRISKET
This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven over high heat.
- In a bowl mix together beer, cranberry sauce and ketchup; set aside.
- Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
- Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
- Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
- Cover the pot tightly and transfer to the oven.
- Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
- Transfer the brisket to cutting board and slice.
- Spoon any fat off from the top of the gravy.
- Transfer the slices to a serving platter and pour over the gravy.
- Delicious!
CRANBERRY BRISKET WITH HORSERADISH MASHED POTATOES
The sweet and savory brisket is a great compliment to the zesty potatoes in this recipe. The rich color of the meat makes it an elegant holiday option.-Rachelle Schaefer, Studio City, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings (1-2/3 cups gravy).
Number Of Ingredients 9
Steps:
- Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375° for 2 hours. , Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes.
Nutrition Facts : Calories 558 calories, Fat 14g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 448mg sodium, Carbohydrate 70g carbohydrate (25g sugars, Fiber 5g fiber), Protein 40g protein.
BERRY NICE BRISKET
Cranberry juice and cranberry sauce make this brisket tender and tasty.-Carol Hunihan, Alamosa, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and rosemary. Pour into a large roasting pan. Top with onion slices., Season the brisket with salt and pepper. Place fat side up in the pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting occasionally. , Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve with onion and pan juices.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CROCK POT CRANBERRY BRISKET
Make and share this Crock Pot Cranberry Brisket recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rub brisket with salt, pepper and thyme; place in a 5-qt slow cooker.
- In a bowl, combine all remaining ingredients and mix well. Pour over brisket in slow cooker.
- Cook on low for 8-10 hours or until tender and done.
BEEF BRISKET WITH CRANBERRY GRAVY
With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. "The meat and gravy are great for sandwiches and leftovers the next day," Noelle LaBrecque relates from Round Rock, Texas.
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy.
Nutrition Facts : Calories 225 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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