Fruited Pot Roast of Beef with Cranberry Gravy
Elevate your next family dinner with this tender and flavorful Fruited Pot Roast of Beef with Cranberry Gravy. This hearty recipe takes a classic beef chuck roast to the next level with a rich medley of dried fruits, including apricots and cherries, and a luscious cranberry gravy that’s both sweet and savory. Slow-cooked to perfection in a Dutch oven, the beef becomes incredibly tender, while the fragrant blend of garlic, onions, and carrots infuses every bite with deep, homey flavors. The cranberry juice and whole berry cranberry sauce provide a tangy twist, while a final touch of cornstarch thickens the gravy into a luxurious sauce. Perfect for a cozy weekend meal, this pot roast is a show-stopping main dish that’s made for special occasions. Serve it alongside mashed potatoes or buttered noodles for a feast that will leave everyone asking for seconds. Keywords: beef pot roast, cranberry gravy, slow-cooked beef, Dutch oven recipes, holiday dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 lbs beef chuck roast
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup cranberry juice
- 0.5 cup dried apricots
- 0.5 cup dried cherries
- 1 leaf bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (optional)
- 1 cup whole berry cranberry sauce
Instructions
Season the beef chuck roast with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables begin to soften and are fragrant.
Pour in the beef broth and cranberry juice to deglaze the pot, scraping up any browned bits from the bottom.
Return the seared roast to the pot. Add dried apricots, dried cherries, and the bay leaf. Stir gently to distribute the fruits.
Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low. Let the roast cook for 3 to 4 hours, or until the meat is tender and can be easily shredded with a fork.
Once the roast is done, carefully remove it from the pot and set it on a serving platter. Tent with foil to keep warm.
To thicken the gravy, mix the cornstarch with the water to create a slurry. Stir the slurry into the pot with the cooking liquid. Add the whole berry cranberry sauce and cook over medium heat for 5-7 minutes, stirring frequently, until the gravy thickens.
Discard the bay leaf and adjust the seasoning of the gravy with more salt and pepper, if needed.
Serve the roast sliced or shredded, with the cranberry gravy poured over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
5119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.6 g | 447% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 7703 mg | 335% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 145.0 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 6436 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
