Photo: Lily Banse
Cranberry Pot Roast by Michelle
8 ingredients
5 min + 2 hr 30 min
8 servings
openrecipes
"I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day."
Estimated Nutrition (whole recipe, rough)
468
Calories
28g
Protein
29g
Fat
18g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cranberry | 1 cup raw (100g) | 46 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 pound) boneless beef chuck roast
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can cranberry sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon dry mustard powder
- 3 tablespoons apple cider vinegar
- 1/4 cup red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes