Spicy Pot Roast With Cranberries
An excellent winter casserole
Serves: 6
Ingredients
1 tablespoon butter or olive oil
1/2 cup sugar
1 (3-pound) boneless chuck roast
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good red wine vinegar
12 ounces fresh or frozen cranberries
1 orange
2 cinnamon sticks
2 tablespoons grated horseradish
Method
- Put butter in casserole or skillet and turn heat to medium-high. Put sugar on a plate and dredge the meat in it until all surfaces are coated. Reserve remaining sugar.
- When butter foam subsides, brown meat on all sides (about 15 minutes), seasoning it with salt and pepper as it browns. When meat is browned, add vinegar and cook 1 minute, stirring.
- Add cranberries and remaining sugar and stir. Strip zest from the orange (you can do it in broad strips with a small knife or vegetable peeler) and add it to the skillet.
- Juice the orange and add the juice also, along with cinnamon sticks and horseradish.
- Turn heat to low and cover (mixture should bubble but not furiously). Cook, turning meat and stirring about every 30 minutes, 2 hours or longer, or until meat is tender.
- When meat is done, taste and adjust seasoning if necessary. Turn off heat and let roast rest a few minutes. Remove cinnamon sticks and discard, then carve and serve, with the sauce.
