Sunday, June 14, 2009

Cranberry Sauce Pot Roast

This is a great recipe to make to use up leftover cranberry sauce and to have a break from poultry. The original recipe suggest cooking it in the oven, but I used my crock pot so I could fix it and forget it. Plus, we like that fall apart tenderness that happens in the crockpot.


1 tsp canola oil
4 lb top sirloin roast, trimmed of fat
1.2 tsp salt
1 can (10 oz) low-sodium beef broth
1/2 cup cranberry sauce wtih whole cranberries
1/2 cup ketchup
1 envelope dry onion soup mix
2 cloves garlic, minced
1 tsp dry mustard powder
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp black pepper
8 medium potatoes, unpeeled, halved
4 large carrots, quartered


  1. Heat oil in large non-stick pan, sprinkle roast with salt, and brown roast on all sides.
  2. Mix together broth, cranberry sauce, ketchup, onion soup mix, garlic, mustard powder, marjoram, thyme, and pepper in medium bowl.
  3. Pour over roast in crock pot. Add carrots and potatoes.
  4. Cook on high four 4-6 hours.

Inspiration: The Roast of Christmas Past, Crazy Plates cookbook

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