Wait, I literally can! Do you guys know how cold it is here? COLD. But I promise, I am not talking about the weather today. Cause um, we have a cranberry pot roast to talk about!! Sounds so good, right? Like what meat-eater is not a fan of pot roast? My mom always made pot roast on Sunday or Monday nights throughout the fall. Pot roast was another one of “her” meals and probably one of her favorites to eat too. Mom’s pot roast recipe was very retro. Think add a can of this, another can of that, some broth, some beef and throw it in the oven. Key word here: can. I’m not majorly opposed to canned food (sometimes convenience rules), but typically I try to omit the cans of soup with a mega list of ingredients and low nutritional value whenever possible, because… I will not lie, they creep me out just a bit. Watch the How-To Video Here:
Cranberry Pot Roast from Half Baked Harvest on Vimeo.
But don’t get me wrong, there is a time and place for them. Hello cheesy potatoes…you just are not the same without that can of cream of chicken. <–Truth. Anyway, my pot roast recipe is clearly a little different from mom’s. For one, no canned goods. Two, and most importantly, the cranberries!
Guys, don’t be freaked. I promise, this combo isn’t weird, just good. Really good! Beef and cranberries are like two peas and a pod. They just work together, especially when slowly cooked all day. The cranberries add SO much flavor, but they are not overpowering in any way. It’s kind of hard to describe, but I just know you guys will love it. I also added a bit of balsamic to really play up the cranberries and honey and balance them out. Think of it like cranberry sauce, but with red wine, thyme and then served with beef as opposed to turkey. The pot roast is just slightly sweet, but mostly savory. You see, cranberries can be used for things other than the once of year batch of cranberry sauce!! I was actually just saying that cranberries are good with so many things, it’s kind of a bummer their season is so short! Oh well, it just makes me all the more excited for them when this time of year rolls around again! Of course, there are also all the other typical pot roast ingredients: the chuck roast, onions, carrots, thyme, a little red wine, some mushrooms, potatoes… the works. SIDE NOTE: As a kid I never had any interest in the beef. I did love pot roast, but I swear, it was solely because of the carrots. Mom would always add extra carrots just for me, because I honestly only ate the carrots. I love how they get all caramelized and delicious in the sauce. I know, weird, but carrots in pot roast are my favorite!
Okay, so you may have noticed that I served this pot roast with not only mashed potatoes, but with egg noodles as well. I just could not decide which way to go and neither could the fam. I put a call out on our Group Me message board to the cuz’s and the sibs, but got equal amounts of masher lovers to noodles lovers. The decision… the struggle was REAL! So I just gave in and went with both. I personally think mashers go best with pot roast, but my mom strongly disagrees. She is a noodle girl all the way. To each their own I guess!
And now I must mention how easy this meal is. I know that pot roast is generally an easy meal, but I myself haven’t made that many, so I’m always kind of in awe when I do. Just use one-pot, sear the veggies, sear the meat and then add in all the remaining ingredients and slow cook away. Depending on the size roast you have it should take around 3-4 hours. Once the meat is tender and falling apart, it’s done! You don’t even need to cut the meat, it just pulls right apart making serving this right out of the pot easy-peasy. Which is nice cause that means less dishes to wash. YES! And finally, I have to say that this is the PERFECT easy meal to get you through the busy month of November. I know that November is all about Turkey Day, but we still have to eat during the 25 days leading up to Thanksgiving. This is your meal for one of those busy days! Feed it to your family, feed it to your holiday guests and then devour the leftovers for lunch….YUM. Serious question for the day: Are you a buttered noodles or a mashers person when it comes to what to pair with your pot roast?!
Make this, take a photo and then SHOW ME your answer!! Mmm, k?!? Cool, I can’t wait! 🙂
