Pot Roast with Cranberry Pomegranate Sauce

Rich browned roast beef is accented with the subtle sweetness of cranberries in a savoury sauce.
Intermediate Serves
SKILL LEVEL 6 to 8 servings
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black fine grind pepper
2-1/2 to 3 pounds boneless beef chuck roast, excess fat removed
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1-1/2 cups diced onion
1 cup pomegranate juice
1-1/2 cups dried cranberries, divided
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons balsamic vinegar

Preheat oven to 350°F.

Combine flour,salt, garlic powder and black pepper in a shallow pie pan or bowl.  Pat roast dry using paper towels.  Dredge the roast in the flour mixture, coating thoroughly.

Heat the oil in a large Dutch oven or deep sided roasting pan over medium-high heat.  Brown meat for 3 to 5 minutes on each side or until well browned.  Remove roast to a plate.  Add onions to pan juices and cook for 2 minutes.  Stir in pomegranate juice and half of the cranberries; bring to a boil and boil for 1 minute.  Stir in brown sugar, Worcestershire sauce and balsamic vinegar, stirring until sugar is dissolved.  

Return roast to pan, turning to coat with sauce.  Cover pan and place in oven.  Roast for 1 hour, 15 minutes.  Stir well and add remaining cranberries.  Cover and continue cooking 20 to 30 minutes until roast is tender. 

Remove from oven and allow roast to rest for 10 minutes.  Transfer to serving platter, slice roast and top with sauce.

Serving Suggestions:  Serve this delicious roast with wild rice pilaf, roasted sweet potatoes and pan grilled asparagus.

Total Time
Cook Time 1-1/2 to 2 hours
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/6th recipe
Calories  560
Fat / Lipides  19 g
Saturated / saturés  5 g
Carbohydrate / Glucides  46 g
Fibre / Fibres  3 g
Sugars / Sucres  34 g
Cholesterol / Cholestérol  140 mg
Protein / Protéins  48 mg
Sodium  400 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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