Nutrition info - Recipes

Cranberry Roast with Gravy

We're wishing you a berry good dinner, as in this berry-topped roast bursting with flavor. It's not your mama's roast beef, but we think you cran -- and will -- enjoy this robust roast.

Cranberry Roast with Gravy


For 12 people

  • 2 tablespoon(s) vegetable oil
  • 64 ounce(s) boneless beef pot roast
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) pepper
  • 2 2/3 ounce(s) water
  • 2 teaspoon(s) salt
  • 2 cup(s) whole berry cranberry sauce
  • 2/3 tablespoon(s) cornstarch
  • 1 floz water


In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides. Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt. Heat to boiling. Reduce heat to “low”; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tbsp. of water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.
Ready in 3 hours

Nutrition facts

  • Kcal: 392.3 kcal
  • Fibers (g): 0.08g
  • Sodium (mg): 503.12mg
  • Carbs: 17.2g
  • Fat: 14.09g
  • Saturated fat (g): 4.08g
  • Proteins: 47.59g