Yummy, yummy, yummy. Well worth trying. A few ingredients had to be changed due to missing ingredients.
Changes made. Used 1/4 inch cinnamon instead of cinnamon sticks. Chopped cloves and didn't bother with bag. Quartered 2 medium onions instead of using pearl onions. No sweet potatoes so during last 1/2 hour, added drained, canned yams.
Autumn Pot Roast
Deby Kominski, Taste of Home Halloween Party Favorites 2008
1 boneless beef rump roast (about 3 pounds), tied
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained
1 cinnamon stick (3 inches)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4 inch cubes
16 baby carrots
4 teaspoons cornstarch
2 tablespoons cold water
1. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from heat. In large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
2. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 F for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pear onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until vegetables and meat are tender. Remove meat and vegetables; keep warm. Discard spice bag.
4. Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.
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2 comments:
This recipe sounds delicious. I work with La Cense Beef, and whenever I make pot roast I use grass fed beef from the ranch. It has an amazing flavor and is a healthier option.
The autumn pot roast recipe sounds yummy. Grass fed pot roast has an amazing flavor and is a healthy option. If you are interested in finding good quality meat, I know a great place to buy grass fed pot roast.
LaCense Beef sells high quality, grass fed beef that is antibiotic free, pesticide free, and hormone free. While I do work for them, I can honestly tell you that they are the only meat I will eat because they are much healthier and tastier than the alternative. They have wonderful recipes and make grat holiday gifts for friends and family. Check it out.
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