Cranberry Orange Pot Roast

By lovemygolden

Ingredients

• 2 tablespoons olive oil
• 1 – 3 to 4 pound chuck roast
• Salt, coarse ground black pepper
• All-purpose flour
• 2 large onions, diced
• 5 cloves garlic, peeled and cut in half
• 1/4 cup apple cider vinegar
• 1 – 14 ounce can whole berry cranberry sauce
• 1 cup orange juice
• 1 10 ounce can beef consommé, undiluted
• 1 heaping tablespoon cornstarch mixed with juice from 1 orange
• Zest of 1 orange
• 1/4 cup chopped fresh parsley

Details

Adapted from jbugskitchenantics.typepad.com

Preparation

Step 1

Preheat oven to 350. Heat oil in a large Dutch oven over medium high. Tie chuck roast with kitchen string so it cooks evenly and season well with salt and pepper. Dredge in flour, shaking off excess. Brown on all sides in hot pan. When browned remove from pan and set aside.

Add onions to pan and cook, stirring constantly until onions start to soften. Add garlic and cook another minute. Remove onion/garlic mixture from pan and set aside. Add vinegar to pan and cook stirring to loosen browned bits from bottom. Add cranberry sauce, orange juice and beef consommé. Cook until mixture comes to a boil.

Return roast and onion/garlic mixture to the pot. Cover pot and place in preheated oven. Cook for 1-1/2 hours or until roast is tender. Remove cover from pot and cook additional half hour until sauce is reduced and dark in color. Remove roast to a platter and set aside. In a small bowl, mix together cornstarch and orange juice. Place pot over medium heat and stir in cornstarch mixture. Cook until sauce has thick and clear.

Stir in orange zest and parsley. Taste for seasoning, adding salt and pepper as needed. Serve sauce with roast.

from JBug’s Kitchen Antics inspired by wholefoodsmarket.com