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Classic Cranberry Pot Roast Recipe
|Beef arm pot roast||4 Pound, cut 2 inches thick|
|Cooking fat||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Prepared horseradish||3 Tablespoon|
|Cranberry sauce||1⁄2 Cup (8 tbs) (Use Whole Berry)|
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
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.
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