Cranberry Pot Roast By Michelle

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a Dutch oven or heavy pot with a lid over medium-high heat for 2 minutes.

2. Brown the beef chuck roast on all sides, about 3 to 4 minutes per side, then move it to a plate.

3. Whisk together the tomato sauce, cranberry sauce, prepared horseradish, dry mustard powder, apple cider vinegar and red wine in a bowl until smooth.

4. Pour the sauce mixture into the pot, return the roast to it, and spoon some sauce over the top.

5. Cover the pot and braise in an oven preheated to 325°F (163°C) for about 2 hours 15 minutes, until the beef is fork-tender.

6. Check that the thickest part of the roast reads at least 145°F (63°C), then rest it for 3 minutes before slicing.

7. Slice or pull the beef against the grain and serve it with the cranberry sauce from the pot spooned over the top.