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Pot Roast with Cranberries
Category: Main Course, Beef
Serves: 4-6
Rating:
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Ingredients:
1 T. butter or extra virgin olive oil 1/2 c. sugar 1 2-lb. tenderloin or 3-lb. chuck or brisket 1/2 c. sherry vinegar or good wine vinegar 12 oz. cranberries 1 orange Cayenne pepper
Directions:
Put butter or oil in a casserole or skillet with a lid, and turn heat to medium high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning with salt and pepper as it browns. When meat is nicely browned, add vinegar and cook a minute, deglazing, then add the cranberries and stir. Strip zest from the orange and add it to the pot. Juice the orange and add the juice. Add some cayenne pepper. Turn heat to low and cover pan; mixture should bubble but not furiously. Cook turning and stirring about every 30 minutes. Tenderloin will be medium rare in an hour. Chuck and brisket will take 2 hours or longer. Let roast rest for a few minutes, carve and serve.