As is my usual these days, I combined a few different recipes. The basic idea is to cook a roast (pork or beef or some even said they use chicken parts) with a can of cranberry sauce (some said jellied, some said whole) with an onion or a package of onion soup mix. Some recipes had mustard and cloves added; another had a bit of French salad dressing. Some thickened the gravy with cornstarch on the stove; others thickened it in the crockpot. I mention all this because it sounded like a great flexible recipe. I always like it when I find some “idea” that has morphed into infinite variations.
I served this with mashed potatoes and cooked carrots.
Cranberry Pot Roast
- 1 beef roast
- 1 onion, sliced
- 1/3 cup Catalina dressing
- 1 can jellied cranberry sauce
- 2 Tbs butter, softened
- 2 Tbs flour
- Trim the fat from the roast and put in the crockpot. Put the onion slices on top of the roast.
- Mix together the cranberry sauce and dressing and pour over the roast. Cover and cook on low all day, until done. (Or cook half the day on high.)
- Remove the roast from the crockpot.
- Mix together the butter and flour and whisk into the gravy. Turn the crockpot on high and cover for 10 minutes or so.
- Slice the roast in thin slices and serve with the gravy.
All the variations I found of this were on a freezer-cooking list. Most suggested freezing leftover slices in gravy. One variation, by the way, mentioned that you could do this same sauce with a couple of cans of white beans rather than meat for a vegetarian version.
It was a big hit. Lucky for me, it turned kind of cool tonight and the wind picked up so this was a perfect meal!