Cranberry Pot Roast

• Meat

  • 2 1/4 lbs Chuck, roast

• Produce

  • 1 Carrot
  • 1 Celery
  • 1 12 oz bag Cranberries, fresh
  • 1 Red onion, large
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 2 cups Beef stock

• Baking & Spices

  • 2 tbsp Mustard seeds, whole
  • 1 tsp Pepper
  • 1 tsp Salt
  • 4 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Ruby port

Found on feastingathome.com

Description

Ingredients

• 1-2 Tablespoons olive oil
• 2 ¼-2 ½ pounds chuck roast
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large red onion
• 1 carrot
• 1 celery
• 12 oz bag fresh cranberries ( or 4 cups)
• 2 Tablespoons fresh thyme
• 1 Cup ruby port ( and inexpensive kind-found at most grocery stores)
• 2 Cups beef stock
• 4 Tablespoons sugar
• 2 T Whole Mustard seeds ( optional)

Directions

• Pre heat oven to 350F
• Heat oil in an oven proof dutch oven, over medium high heat. Rub chuck roast with salt and pepper on all sides, and brown all sides very well.
• While meat is browning, dice the onion, celery and carrots
• Once meat is nicely browned on all sides, set aside on a plate.
• Add onion, celery and carrot, to the same pan,  turn heat to medium and sauté until they soften, about 5- 6 minutes.
• Add cranberries, port, beef stock, sugar, thyme, and mustard seeds ( optional) and give a stir.
• Nestle meat into the middle, bring to a simmer, cover tightly and place in the oven.
• Bake for 3 hours ( or longer if a bigger cut of meat) Meat should be fork tender, and cranberry port sauce, reduced.
• Serve over horseradish mash potatoes with a little cranberry sauce over top.