Sweet & Sour Pot Roast {Made With Leftover Cranberry Sauce}


Happy Day After the Biggest Feast of the Year/Biggest Shopping Day {Weekend, really!} of the Year!  I’ll be going nowhere near a mall today {Major, no thanks!}, but I did clock some serious online time last night, ordering a few gifts while watching The Holiday, and eating two slices of this Pumpkin-Cheesecake Pie. ♥

While the pie was absolutely delicious, the one I made looked nothing like that picture.  I mean…not even close.  The crust was a teensy-bit too dark because I was trying to do too many things at once when I had it in the oven, and I skipped the meringue altogether, yet as “humble” as it was in comparison, it was perfect.

And that’s kind of how I would describe this pot roast too.  It’s not glamorous food by any stretch of the imagination {Nor is it easy to photograph, so I hope I did it justice!}; a big inexpensive cut of beef stewed with tomatoes, vinegar, stock, and brown sugar, until it falls apart.  I grew up eating this, and still crave it at times, today.  It has always been one of my Mom’s specialties!

I tweaked the original by using cranberry sauce to sweeten it, instead of the sugar my Mom would normally use.  The idea is a riff on this stew – which I also love – and to utilize the leftover cranberries you likely have hanging around.  I served it over buttered noodles, but it works over mashed potatoes {I am guessing you might have some of those in your refrigerator too!} as well.  The roast can be simmered in the oven or a slow cooker, so it’s a great make-ahead for weekend guests, or a warm, comforting meal to come home to after a long day of shopping ; )  XX




Sweet & Sour Pot Roast {Made With Leftover Cranberry Sauce}
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 4 servings
  • 1 3-4 pound chuck roast (I used a grass-fed roast, with little marbling.)
  • salt & pepper
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 2 onions, quartered
  • 1 cup red wine
  • 1 28-ounce can crushed tomatoes
  • ⅓ cup red wine vinegar
  • 1 cup prepared cranberry sauce
  • 2 tablespoons honey
  • 4 cups low-sodium beef stock
  • (Optional) 2 tomatoes, chopped
  • Buttered noodles with chives
  1. Preheat your oven to 300 degrees.
  2. Generously season the roast on all sides with salt & pepper, and then dredge in the flour.
  3. Heat the oil over medium heat in a large dutch oven. Brown the roast on all sides, approximately 5-6 minutes per side. Transfer the roast to a plate, and cover with tin foil.
  4. Place the onions in the pan, and cook stirring occasionally, for approximately five minutes.
  5. Add the wine to the pan, scraping any brown bits that have accumulated at the bottom. Cook for an additional two minutes.
  6. Place the roast back into the pan, with any juices that have accumulated. Add the remaining ingredients to the pan and stir to combine.
  7. Bring the mixture to a gentle boil. Cover, and place the pot in the oven for approximately 3-3.5 hours, until the meat is fork-tender.
  8. Serve over buttered noodles or mashed potatoes : )
I listed the fresh tomatoes as "optional" because they're not necessary to the recipe, but I like the texture that they add.
You may need to add more honey to the recipe, depending upon how sweet your cranberry sauce is to begin with. I always do a taste-test, about halfway through the cooking process.
If you want to make this in a slow cooker, brown the roast and cook the onions and wine in a separate pot. Once the wine has reduced, transfer the mixture to your slow cooker, and add the remaining ingredients. Simmer on high for approximately 3-4 hours, or low for 6-8 hours, depending on the thickness of your roast/temperature settings of your slow cooker.



6 Responses to Sweet & Sour Pot Roast {Made With Leftover Cranberry Sauce}

  1. Cecile says:

    This looks delicious and you did a great job of photographing it!! I’d never heard of cooking a pot roast with vinegar and brown sugar – I know I’d absolutely love it & I can totally understand why you crave it at times. Please post that recipe sometime, OK? I would love to try both this recipe and your mother’s!!

  2. This is my favorite “set”, and one of my ‘used to be’ favorite meals, too : )

  3. Wow this pot roast looks delicious, comforting and hearty – it is all I am craving right now. Pinned!

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