Cranberry Pot Roast

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  • 2 tablespoons vegetable oil
  • 1 (4 pound) boneless beef pot roast
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 2 teaspoons salt
  • 1 (16 ounce) can whole berry cranberry sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water


  1. In 8 quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.
  2. Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer for 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender.
  3. When roast is done, remove to cutting board.
  4. In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.
  5. Slice meat and serve with gravy.

Servings: 12

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