Slow-Cooked Cranberry Pot Roast
Cranberry juice adds a rich depth of flavor to this slow-cooker pot roast that’s loaded with root veggies. Prep Time: 25 minutesCook Time: 4 hours 25 minutesTotal Time: 4 hours 50 minutesServes: 4Ingredients: 1 cup cranberry juice2 tbsp all-purpose flour1 cup beef broth1/4 cup tomato paste2 tbsp brown sugar2 tbsp balsamic vinegar1 tbsp Worcestershire sauce1 tbsp Dijon mustard1 tbsp each finely chopped fresh rosemary and thymePot Roast:1 chuck pot roast (about 2 lb)1/2 tsp each salt and pepper4 tsp canola oil1 lb mini red potatoes (each about 2 inches in diameter)1 large carrot, cut into 2-inch chunks1 large parsnip, cut into 2-inch chunks2 cups turnip chunks (about 2-inch pieces)2 stalks celery, cut into 2-inch lengths1/2 lb mushrooms, halved1 onion, chopped6 cloves garlic, halved2 bay leaves2 tbsp finely chopped fresh parsleyInstructions: 1. Whisk together cranberry juice and flour until blended; whisk in beef broth, tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, mustard, rosemary and thyme. Set aside.2. Pot Roast: Pat roast dry with paper towel; season all over with salt and pepper. Heat oil in skillet set over medium heat; cook roast for 8 to 10 minutes or until browned all over. Add to slow cooker. 3. Top with potatoes, carrot, parsnip, turnip, celery, mushrooms, onion, garlic and bay leaves. Pour reserved cranberry juice mixture over top.4. Cover and cook on Low for 8 hours or High for 4 hours or until meat is tender. Remove bay leaves. Strain liquid into saucepan set over high heat; simmer for 12 to 15 minutes or until reduced by half. Arrange vegetables on platter, top with beef and drizzle with sauce. Sprinkle with parsley. Tip: Alternatively, substitute stewing beef for roast.