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Recipes

Cranberry Pot Roast

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Ingredients

2 pounds beef tenderloin or 3 lb chuck roast or brisket, trimmed as desired

1 TBSP olive oil

12 ounce-bag cranberries

1 orange (juice plus rind)

½ cup red wine vinegar

⅓ cup honey

salt to taste

pepper to taste

900 grams beef tenderloin or 1360 grams chuck roast or brisket, trimmed as desired

1 TBSP (15 ml) olive oil

12 ounce-bag cranberries

1 orange (juice plus rind)

118 ml red wine vinegar

80 ml honey

salt to taste

pepper to taste

Rating

2.0

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Heat oil in covered stove-top-safe casserole dish over medium-high heat until hot.
Add meat and sear until brown on all sides, seasoning with salt and pepper.
Add vinegar, allow to bubble for about 1 minute, stirring up any brown bits on the bottom of the casserole.
Add cranberries, juice, and rind of orange (use a vegetable peeler to take off orange rind in broad strips), and honey.
Stir until mixed and cover casserole. Mixture should bubble gently.
Turn meat every 30 min.
Cook until done as desired (about 1 hour for medium-rare tenderloin, more for chuck roast or brisket).
Slice and serve with sauce.