Beef pot roast with cranberry sauce

Based on 8 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This festive pot roast has a great balance of sweetness and acidity from the cranberries and their juice. The flavors of gin and juniper berries also give this dish a special touch.”

Difficulty

Easy 👌
35
min.
Preparation
130
min.
Baking
480
min.
Resting

Ingredients

Servings:-4+
1 kg beef round roast
1 l cranberry juice
300 g cranberries
100 g sugar
200 g celery roots
shallots
80 ml balsamic vinegar
40 ml gin
300 ml red wine
bay leaf
10 juniper berries
80 g walnuts
2 tbsp starch
salt
vegetable oil (for frying)
Metric
Imperial

Utensils

  • bowl
  • oven
  • 2 cutting boards
  • 2 knives
  • roasting pan
  • pot
  • rubber spatula
  • baking sheet
  • whisk

Nutrition per serving

Cal
999
Protein
72 g
Fat
40 g
Carb
69 g
  • Step 1/4

    For the cranberry sauce, add fresh cranberries to a bowl, along with some cranberry juice and sugar. Stir to combine and allow to rest in the fridge for approx. 8 hrs, or overnight.
    • 300 g cranberries
    • 50 ml cranberry juice
    • 100 g sugar
    • bowl

    For the cranberry sauce, add fresh cranberries to a bowl, along with some cranberry juice and sugar. Stir to combine and allow to rest in the fridge for approx. 8 hrs, or overnight.

  • Step 2/4

    Preheat the oven to 160°C/320°F. Peel and roughly dice celery root and shallots. Heat some vegetable oil in a roasting pan. Add beef round roast, season with salt, and sear for approx. 2 – 3 min. on each side. Add celery root and shallots and sauté briefly. Then, deglaze with balsamic vinegar, gin, and red wine. Add bay leaf, juniper berries, and the remaining cranberry juice. Transfer the roasting pan to the oven and roast for approx. 2 hrs.
    • 200 g celery roots
    • shallots
    • 1 kg beef round roast
    • 80 ml balsamic vinegar
    • 40 ml gin
    • 300 ml red wine
    • bay leaf
    • 10 juniper berries
    • 950 ml cranberry juice
    • salt
    • vegetable oil (for frying)
    • oven
    • cutting board
    • knife
    • roasting pan

    Preheat the oven to 160°C/320°F. Peel and roughly dice celery root and shallots. Heat some vegetable oil in a roasting pan. Add beef round roast, season with salt, and sear for approx. 2 – 3 min. on each side. Add celery root and shallots and sauté briefly. Then, deglaze with balsamic vinegar, gin, and red wine. Add bay leaf, juniper berries, and the remaining cranberry juice. Transfer the roasting pan to the oven and roast for approx. 2 hrs.

  • Step 3/4

    Remove cranberry-juice mix from the fridge approx. 10 min. before the end of the cooking time. Transfer to a pot and allow to simmer for approx. 5 min., stirring occasionally, and remove from heat.
    • pot
    • rubber spatula

    Remove cranberry-juice mix from the fridge approx. 10 min. before the end of the cooking time. Transfer to a pot and allow to simmer for approx. 5 min., stirring occasionally, and remove from heat.

  • Step 4/4

    Remove roasting pan from the oven and allow beef roast to rest. Meanwhile, place walnuts on a baking sheet and toast for approx. 10 min. at 160°C/320°F. Remove beef roast and vegetables from the roasting pan. If desired, add some starch to the gravy to thicken. Cut beef roast into slices or chunks. Serve vegetables with beef roast on top and drizzle with gravy. Enjoy with cranberry sauce and toasted walnuts!
    • 80 g walnuts
    • 2 tbsp starch
    • baking sheet
    • whisk
    • cutting board
    • knife

    Remove roasting pan from the oven and allow beef roast to rest. Meanwhile, place walnuts on a baking sheet and toast for approx. 10 min. at 160°C/320°F. Remove beef roast and vegetables from the roasting pan. If desired, add some starch to the gravy to thicken. Cut beef roast into slices or chunks. Serve vegetables with beef roast on top and drizzle with gravy. Enjoy with cranberry sauce and toasted walnuts!