Red Wine Cranberry Pot Roast
Author's Notes: Transform your favorite pot roast into a holiday creation with cranberries! Sweet and savory, this Red Wine Cranberry Pot Roast slowly braised in a Staub 5.75qt Coq au Vin is one of our favorite family suppers.
Red Wine Cranberry Pot Roast Print Recipe
Serves 8 • Ready in 4hr 20min
- 1 (4-5) Pound Chuck Roast
- Salt and Pepper, to taste
- 2 Tbsp. LeRoux Rosemary Olive Oil
- 1 Onion, quartered
- 6 Carrots, chopped
- 12 oz Baby Potatoes
- 1 Cup Red Wine
- 2-3 Cups Low-Sodium Beef Broth
- 8 oz Cremini Mushrooms, sliced
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. LeRoux 18 Year Traditional Balsamic Vinegar
- 3 sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 12 oz Fresh Cranberries
- 2 Tbsp. Honey
- Preheat the oven to 275 degrees F.
- Season the chuck roast liberally with salt + pepper all over.
- Heat a large dutch oven, over high heat. Add one tablespoon of olive oil. Add the onion, carrots, and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don't want them to become soft. Remove the veggies to a plate.
- Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 minutes per side. Remove the chuck roast from the pan.
- Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom. Remove from the heat.
- Add the meat back to the pan and cover with 2-3 cups of beef broth, the Worcestershire sauce and the balsamic. Throw in the mushrooms + browned veggies, thyme, rosemary, cranberries, and honey. If the liquid is not covering the meat at least halfway, add more until it is.
- Cover the pan and place in the oven. Roast for 3-4 hours or until the roast is cooked to your liking.