Cranberry Pot Roast.

• servings: 8 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

1 (4-5) pound chuck roast

salt + pepper

2 tablespoons olive oil

1 onion (quartered)

6 carrots, chopped

12 ounces baby potatoes (optional, I would omit if serving with mashed potatoes)

1 cup red wine (or another 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 or egg noodles (for serving)

Directions

Preheat the oven to 275 degrees F.

Season the chuck roast liberally with salt + pepper all over.

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.

Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 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 2-3 cups of beef broth, the worcestershire sauce and the balsamic. Throw in the mushrooms + browned veggies, thyme, rosemary, cranberries + honey. If the liquid is not covering the meat at least half way, add more until it is.

Cover the pan and place in the oven. Roast for 3-4 hours or until the roast is cooked to your liking. Serve over mashed potatoes or eggs noodles.

Nutrition

• Calories: 484 kcal
• Total Fat: 3 g
• Sodium: 177 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 2 g