Winter Cranberry Roast

Turkey Day is over and  you may be finding yourself longing for some different flavors.  You may also find that you still have some cranberries in your fridge or at least they are still plentiful in the store.  This roast is very popular with my children and it gives a new twist of flavor to a plain old roast.  Best of all it doesn’t take very long to get ready and then sits in the oven for hours breaking up the chores of making dinner.  Serve this with some sauteed kale and winter squash and you have a perfect hearty winter meal.

I hope you enjoy it!

Winter Cranberry Roast

• 3-4 lb chuck roast or other similar roast. I get mine from Missouri Grassfed Beef
• 3 tablespoons lard or other healthy fat
• 1 teaspoon salt
• pepper to taste (use white for LOD)
• 3 tablespoons honey or 1 cup apple cider
• ½ teaspoon ground cinnamon *
• ¼ teaspoon ground cloves *
• 2 cups fresh cranberries
• ¼ cup hot water (if using honey)

*For LOD use one drop each Be  Young Cinnamon Essential oil and Clove Essential oil in place of the spices called for in this recipe. Follow this link to learn how to order these oils at a discount price.

Brown the roast in the lard in a large ovenproof skillet or Dutch oven. Season the roast with the salt and pepper.

If using honey, combine hot water and honey and stir till combined.

If using Essential oils add them to the liquid at this point either honey water or apple cider.  

Pour liquid over the meat in the pan.  

If using dry spices sprinkle over the roast after the liquid has been poured over it.

Place 1 cup of the cranberries on top of the roast.

Cover the pan tightly. Bake at 300° for 3 to 3 ½ hours or until the roast is tender, adding additional hot water if needed.

Add the remaining 1 cup cranberries. Bake for 5 to 10 minutes longer or until the cranberries are tender.

Remove the roast to a serving platter.

Add a small amount of water to the pan drippings. Cook on the stove top until thickened or until of desired gravy consistency, stirring constantly.

Serve the “Cranberry Gravy” on the roast. 

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