VitaClay Sweet & Sour Cranberry Roast

Suitable for VitaClay models VF7700 and VM900 series.

Recipe Courtesy of “Not Your Mother’s Slow Cooker - Recipes for Entertaining” by Beth Hensperger / Image Courtesy of NY Times

Chuck roast makes a great pot roast, producing a silky, fork-tender meat.. Cooking the beef in cranberry sauce sounds like an unlikely combination, but it is a great, sweet contrast to the savory meat, especially in the winter months and during the holidays.

Roasts are so easy in VitaClay--and they come out really well. VitaClay seals in the moisture and the roast comes out really flavorful and tender. 

     

Ingredients:

• 1 16-ounce tomato sauce
• 1 16-ounce whole cranberry sauce
• ¼ cup dry red wine or water
• 3 shallots, chopped
• 2 ribs celery, chopped
• 3 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon prepared horseradish
• 1 teaspoon dry mustard
• One 3- to 4-pound boneless chuck roast, trimmed of as much fat as possible and patted dry

Instructions:

1. In VitaClay cooker (VF7700, or VM7900), stir together the tomato sauce, cranberry sauce, wine shallots, celery, vinegar, oil, horseradish, and mustard. Cover and set on “Stew” to cook for 20-30 minutes.
2. Place the roast in the VitaClay cooker and spoon some of the sauce over the top. Cover and cook on “SOUP” (equivalent to “Slow”) for 3 hours, or until meat is cooked through.
3. To serve, transfer the meat to a cutting board. If the sauce is too thin, turn to “Stew” and cook for a few minutes, uncovered, to thicken the sauce. Serve slices of meat and vegetables with some of the fragrant sauce on the side.