Holiday Cranberry Roast
One of the best things about social media is that we get to meet some amazing people. We were so excited to collaborate with another Midwest farmer for a special holiday dish. Pam met Chelsea on Instagram some time ago. We love learning about her family’s farm and farm store in Minnesota. Chelsea is an angus beef farmer and does an amazing job sharing her farm stories and recipes. You can find her family on Instagram @slfangusbeef, and their website is: www.slfangus.com
For the past two weeks we have been working on a new recipe that features beef and cranberries. Our goal was to make this meal festive, beautiful, and, of course, delicious. We are proud to bring you a recipe that combines two foods that aren’t paired very often but should be eternally paired forevermore and henceforth.
We recommend this recipe as a turkey substitution or a Christmas meal centerpiece.
Quick overview: the secret to this recipe is layering flavors by first marinading the roast overnight, and then adding the final layers during cooking. That means you will have a prep day and a cook day. But no worries, the prep can be done in 10-15 min once you make the cranberry sauce. One quick swap we did in the sauce (from the recipe shared in another blog) was used honey in place of the sugar. Be prepared for your house to smell like every good holiday memory you had growing up, and for reindeer to show up at your door. You’ve been warned. It’s best to just go with it and turn on a Bing Crosby Christmas album.
Now, without further adieu, we bring you: Holiday Cranberry Roast!
Ingredients
Marinade:
4 tablespoons worcestershire
1 tablespoon vinegar
2 minced garlic cloves, minced
1/2 cup beef broth
Cook Day
1 -2 tablespoons butter
1/2 red onion, chopped
2 cups beef broth
1 cup red wine
1/2 teaspoon each: salt, pepper, nutmeg
2 sprigs fresh rosemary
Prep Day
In the morning, remove roast from freezer to thaw completely on a plate. Cook cranberry sauce and allow to cool before placing in the fridge.
In the evening, place roast in a large crockpot plastic bag for marinating over night. Pierce roast throughout with a fork. Mix beef broth, worcestershire, vinegar and minced garlic in a separate dish. Pour over roast, then flip roast in liquids. Rub brown sugar over entire roast. Finally, rub 1/2 cup cranberry sauce over roast. Return, remaining sauce to refrigerator to use as a garnish the next day. Fold top of plastic bag, squeezing out the air as you roll, and fasten with a clip. Place roast in refrigerator.
Cook Day
Preheat oven to 315 degrees. Place dutch oven on the stove and turn heat to high. Melt 1 tablespoon butter. Remove roast from bag, scrapping off cranberries into the bag. Set bag aside for later. Place roast in dutch oven, turn heat down to medium, and sear each side 3-6 mins or until desired sear is achieved.
While roast is searing, in separate pan, cook chopped onion in 1 tablespoon of butter until translucent, approx. 3-5 mins. Set aside.
When sear is finished, pour in beef broth, wine and remaining marinade liquids from plastic bag. The roast should be mostly covered in liquids. Add the onion, salt, pepper, nutmeg, and sprigs of rosemary. Cover.
Cook roast for 3 1/2 hours, or until roast pulls apart easily. Before serving, pull out rosemary sprigs.
Place roast on serving platter, and decorate with remaining sprigs of rosemary and second bag of fresh cranberries. Serve with a dish of cranberry sauce.