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.
I made this today using a slow cooker and it was wonderful! I browned the beef first and then followed the recipe except that I added half of a fairly large onion. I deglazed the pan which got the sauce ingredients warm to go into the slow cooker and preserved all the wonderful caramelized beef flavor. Cooked it on low for six hours and served with mashed potatoes and cooked carrots. I didn't thicken the broth but you could if you wanted to. It was a really good dinner and I am looking forward to the leftovers tomorrow! Thanks for a great recipe! - 03 Jan 2010 (Review from Allrecipes USA and Canada)
Too flavorful, moist and tender to be so easy to prepare! And the sauce is incredible. I'm saving some for burgers on the grill. Thank you! - 08 Jan 2010 (Review from Allrecipes USA and Canada)
Wonderful! I've been trying to find a pot roast recipe that both my husband and I love and this is it! Not too sweet, not too acidic. I followed the recipe exactly. - 08 Mar 2010 (Review from Allrecipes USA and Canada)