Autumn Pot Roast

Prep/Total Time: 30 minutes + cooling prep, 2 3/4 hours bake

Yield: 8 servings

• 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 the heat. In a large saucepan, combine 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 for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl 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.

Nutrition: (3 ounces cooked beef with 3/4 cup vegetables and 3 tablespoons gravy) 328 calories, 9 g fat, 3 g saturated fat, 83 mg cholesterol, 235 mg sodium, 31 g carbohydrate, 4 g fiber, 29 g protein.

Comments: We used a 3 pound chuck roast and didn’t tie it. We also couldn’t find fresh or frozen cranberries so we used about a 1/2 cup of whole berry cranberry sauce instead. The flavors in this meal were amazing. The sweet cinnamony taste was a nice change from the normal potato and carrot pot roast. It was also nice to be able to pull out the Dutch oven.