Sunday Suppers: Holiday Pot Roast
Food Wine Thyme
Food Wine Thyme
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  • 5 more days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.
  • 2½ lb chuck roast 1 onion, sliced 2 medium carrots, diced ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes) 2 whole cloves 4 garlic cloves, cut in half strips of zest from half orange orange juice from half orange ¼ cup bourbon 2 cups chicken stock ⅛ tsp cinnamon ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar) salt and pepper 2 tbsp canola oil Instructions Preheat oven to 350 degrees. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours. Serve over mashed potatoes. 3.2.2807



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