Pot Roast with Cranberries, Carrots, and Horseradish
Instructions:
- Shoulder or chuck are relatively inexpensive cuts, honeycombed with fat and in need of long stewing to make them tender. If you’d like a less fatty pot roast, use bottom round, still a rich cut of meat. Makes 6 servings
- 2 pounds beef shoulder or chuck roast (1 or 2 pieces)
- 11â„2 teaspoons salt
- 1â„2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1â„3 cup bottled white horseradish
- 1 large onion, halved and thinly sliced
- 2 garlic cloves, quartered
- 4 large carrots, peeled and cut into 1-inch pieces
- 11â„2 cups whole fresh cranberries
- 11â„2 cups beef broth
- 2 bay leaves
- Position the rack in the lower third of the oven and preheat the oven to 325°F. Season the beef with salt and pepper on all sides.
- Heat a large, oven-safe Dutch oven or casserole over medium heat. Swirl in the olive oil, then add the seasoned beef and brown it on all sides, turning occasionally, about 8 minutes. Transfer to a plate. Coat the top side of the beef with the horseradish; set aside.
- Add the onion and garlic to the pot; cook for 1 minute, stirring all the while. Add the carrots and cranberries; cook, stirring constantly, for 1 minute.
- Pour in the broth, scrape up any browned bits on the pot’s bottom, and bring to a simmer. Once the sauce is bubbling, nestle the beef into the pan. Tuck in both bay leaves.
- Cover and bake until the meat is so tender, it can be shredded with a fork, about 2 hours. To serve, discard the bay leaves; place chunks or slices of the beef in deep bowls; and ladle the broth and vegetables around them.