Pot Roast with Cranberries
Yield
6 Servings
Prep time
2 1⁄2 hours
Courses
Entrée | Meat
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity
Source

Adapted from The Diner's Journal in the New York Times.

Ingredients

1 Tbutter (or olive oil)
1⁄2 csugar
  salt
  pepper
1⁄2 csherry vinegar
12 ozcranberries (fresh or frozen)
1 orange (zest and juice of)
  cayenne powder
3 lbbeef chuck

Instructions

Melt the butter over medium-high heat in a large skillet. Place the sugar in a shallow dish and dredge the chuck in it until nicely coated on all sides. Reserve the remaining sugar and set aside. Set the meat in the hot skillet and season with salt and pepper. Cook about 15 minutes, browning on all sides. When browned, stir in the sherry vinegar and cook for 1 minute. Add the cranberries, reserved sugar, and orange zest. Add a pinch of cayenne, and pour in the orange juice. Stir well, reduce heat to low, and cover. Cook at a low, gentle simmer for 2 hours or more, until tender, stirring the meat every 30 minutes or so. Taste and adjust the seasoning if needed.

Remove from heat, and allow to rest for a few minutes. Carve, and serve with the sauce.

Adapted from The Diner's Journal in the New York Times.