Sink your teeth into this classic pot roast with a cranberry twist. Combine beef and vegetables for a new take on a comfort food fave that’s equal parts familiar and fresh..
1 Chairman’s Reserve® chuck roast (about 4 to 5 pounds)
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, quartered
6 carrots, chopped
12 ounces baby potatoes (optional, omit if serving with mashed potatoes)
1 cup red wine or 1 cup beef broth
2-3 cups low-sodium beef broth
8 ounces cremini mushrooms sliced
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
3 sprigs fresh thyme
1 sprig fresh rosemary
12 ounces fresh cranberries
2 tablespoons honey
mashed potatoes (optional)
- Preheat the oven to 225°F.
- Heat a large Dutch oven, over high heat. Add one tablespoon of olive oil. Add the onion, carrots and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don’t want them to become soft. Remove the veggies to a plate.
- Season the chuck roast liberally with salt and pepper all over.
- Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3 to 4 minutes per side. Remove the chuck roast from the pan.
- Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom. Remove from the heat.
- Add the meat back to the pan and cover with 2 to 3 cups of beef broth, Worcestershire sauce and the balsamic. Throw in the mushrooms and browned veggies, thyme, rosemary, cranberries and honey. If the liquid is not covering the meat at least halfway, add more until it is.
- Cover the pan and place in the oven. Roast for 3 to 4 hours or until the roast is cooked to your liking, at least 145°F. Serve over mashed potatoes or egg noodles (optional).