Cranberry juice adds a rich depth of flavor to this slow-cooker pot roast that’s loaded with root veggies.
Prep Time: 25 minutes
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 50 minutes
1 cup cranberry juice
2 tbsp all-purpose flour
1 cup beef broth
1/4 cup tomato paste
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp each finely chopped fresh rosemary and thyme
1 chuck pot roast (about 2 lb)
1/2 tsp each salt and pepper
4 tsp canola oil
1 lb mini red potatoes (each about 2 inches in diameter)
1 large carrot, cut into 2-inch chunks
1 large parsnip, cut into 2-inch chunks
2 cups turnip chunks (about 2-inch pieces)
2 stalks celery, cut into 2-inch lengths
1/2 lb mushrooms, halved
1 onion, chopped
6 cloves garlic, halved
2 bay leaves
2 tbsp finely chopped fresh parsley
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.