Pot Roast with Cranberry Pomegranate Sauce Recipe
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Yield:
6 to 8 servings
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Total Time:
2 hrs 20 mins
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Prep Time:
20 mins
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Cook Time:
2 hrs
Ingredients
- 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 pound s boneless beef chuck roast, excess fat removed
- 1/4 cup Mazola® Corn 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
Instructions
- Step 1) Preheat oven to 350°F.
- Step 2) 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.
- Step 3) 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.
- Step 4) 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.
- Step 5) 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.
