Classic Cranberry Pot Roast Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Beef arm pot roast4 Pound, cut 2 inches thick
 Cooking fat2 Tablespoon
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Whole cloves4
 Cinnamon stick1
 Water1⁄2 Cup (8 tbs)
 Prepared horseradish3 Tablespoon
 Carrots6 Medium
 Onions6 Small
 Cranberry sauce1⁄2 Cup (8 tbs) (Use Whole Berry)
 Flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5010 Calories from Fat 2845

% Daily Value*

Total Fat 320 g492.8%

Saturated Fat 116.8 g584%

Trans Fat 0 g

Cholesterol 1200 mg

Sodium 7382.4 mg307.6%

Total Carbohydrates 176 g58.6%

Dietary Fiber 28.2 g112.8%

Sugars 79.4 g

Protein 304 g607.1%

Vitamin A 1223.2% Vitamin C 147.4%

Calcium 34.6% Iron 114.1%

*Based on a 2000 Calorie diet


Brown meat in own fat (trimmed from meat) or in cooking fat, if needed, in large frying pan.
Pour off drippings.
Sprinkle salt and pepper over meat.
Add cloves and cinnamon.
Combine water and horseradish; add to meat.
Cover tightly; cook slowly 2 1/2 hours.
Turn meat.
Cut carrots into 2-inch pieces.
Cut onions in half lengthwise.
Add vegetables to meat.
Cook, covered, 40 minutes or until meat and vegetables are tender.
Remove meat and vegetables to warm platter.
Blend cranberry sauce with flour; combine with cooking liquid.
Cook, stirring constantly, until thickened.
Reduce heat; cook 3 minutes