Cranberry Pot Roast (6-8 Servings)
- 31/2 lbs boneless chuck or round rump roast
- 2 tablespoons cooking oil
- Salt and pepper to taste
- 1 medium onion, sliced
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- 1 lb cranberries (fresh, cooked and sweetened to taste)
- or 1 can (16 ounces) whole cranberry sauce
Preheat oven to 300°. Sear beef on all sides in heavy skillet (2 minutes each side. Remove beef to oven-proof dish and season with salt and pepper. Sauté onion until soft, but not browned. Mix onion, celery salt and Worcestershire, and 1/2 cup boiling water. Add to meat. Place 1 cup cranberries (or 1/2 can) on top of meat. Cover and bake in oven for 2 hours. Place remaining cranberries on meat and serve. You may wish to add more water during cooking if necessary
Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460