Braised Beef Roast with Cranberries

    Braised Beef Roast with Cranberries


    12 people made this

    Here's an interesting way to braise a beef roast - with horseradish and cranberry sauce! It can be reheated and tastes even better the second day.

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 (1.5kg) boneless beef roast
    • 500g tomato pasta sauce
    • 500g cranberry sauce
    • 1 tablespoon horseradish
    • 1 teaspoon dry mustard powder
    • 3 tablespoons apple cider vinegar
    • 1/4 cup red wine

    Preparation:5min  ›  Cook:2hours30min  ›  Ready in:2hours35min 

    1. Heat vegetable oil in a large frypan over medium-high heat. Place beef roast into the frypan and sear until browned on each side. Remove from heat and set aside.
    2. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar and red wine in a large pot or casserole dish and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
    3. Place roast on a large platter. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

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