Sweet and Spicy Pot Roast is sweet from cranberry sauce and spicy from hot white horseradish. Cinnamon sticks and cloves round out the flavor. It is a melt in your mouth treat. Add potatoes, noodles or any grain of your choice. You definitely need something extra to soak up all that yummy sauce!
I use Top of the Rib for this pot roast like my Mother always did. It’s less expensive than Brisket and more tender. I always make two Tops of the Rib at once. If I’m not serving a crowd, I freeze half of it for another meal. Should you have any leftovers, Sweet and Spicy Pot Roast makes terrific sandwiches and can even be spooned into a pre-baked pie crust, covered with mashed potatoes and served as a Beef Pot Pie! Enjoy!
For another delicious pot roast recipe, try Pot Roast with Beer and Vegetables
Note: An alternative cooking method is to place meat and and all ingredients except for onions and carrots in a 275° F. oven for 2 1/2 hours. Add the vegetables and place back in the oven for another 2 1/2 hours. The sauce will be more intense and the gravy will be thicker.
Prep time: 25 minutes
Sweet and Spicy Pot Roast
By Published: September 15, 2014
Yield:
- 10 Servings
Ingredients
- 2 Tops of the Rib trimmed of excess fat
- 6 tablespoons flour use potato ,startch for Passover
- 1/2 teaspoon black pepper
- 6 tablespoons vegetable oil use avocado oil for Passover
- 12 ounces hot white creamy horseradish bottled
- 4 cups fresh whole berry cranberry sauce
- 2 cinnamon sticks
- 6 whole cloves can be tied in cheesecloth for easy removal
- 2 cups fresh/boxed beef stock
- 1 pound (most packages are now 14 oz. ) frozen white pearl onions defrosted
- 2 pounds carrots peeled and cut into one inch logs
Equipment
- 1 large skillet
- 1 large roaster with cover
- oven to table serving dish
Directions
- Mix flour and pepper on a cutting board. Rinse meat and pat dry. Dredge meat in flour on both sides and set aside.
- Heat oil in skillet over high flame. Brown meat on both sides and place in roaster. Reserve drippings in skillet.
- Add horseradish, cranberry sauce, cinnamon sticks, cloves and broth to meat. Bring to a boil and then reduce to a simmer. Cover roaster and simmer for 2 1/2 hours.
- Heat meat drippings in skillet over low flame. Brown onions and carrots in the drippings. Preheat oven to: 350° F.
- Scatter vegetables over the meat after it has finished simmering. Place roaster in oven and cook, covered, for another 45-60 minutes or until meat can easily be pierced by a fork. Remove from oven and cool completely before chilling in the fridge overnight.
- The next day, remove all congealed fat, cinnamon sticks and cloves. Slice meat against the grain and arrange attractively in an oven to table serving dish. Scatter vegetables over the top. Pour sauce over everything. If you prefer a thicker sauce, you can return the sauce to a boil and reduce it until it reaches the consistency you like. Alternatively, you can mix 3 tablespoons of flour with 3 tablespoons of softened non dairy margarine and whisk it into the hot gravy. Stir until sauce has thickened somewhat and then pour it over the meat and vegetables. Remember that the sauce will thicken as the meat reheats-so take that into consideration as you thicken it.
- To serve: place serving dish in 350° F. oven and reheat for about 30 minutes until meat is hot.
- To freeze: Divide chilled meat, vegetables and sauce into two foil lasagne pans. Cover with waxed paper and then wrap tightly with foil. Label and freeze.
