Pot Roast with Cranberry
Pomegranate Sauce
Mazola
½ cup all-purpose ;our
2 teaspoons Mazola
Chicken Flavor Bouillon
½ teaspoon ground
black pepper
2½- 3 pounds boneless
beef chuck roast
¼ cup Mazola corn oil
1½ cups diced onions
1 cup pomegranate juice
1½ cups dried cranberries,
divided
1 tablespoon brown sugar
1 tablespoon
Worcestershire sauce
2 teaspoons
balsamic vinegar
Preheat oven to 350°F.
In a shallow bowl, combine ;our, bouillon
powder and pepper. Thoroughly dredge roast
in the ;our mixture.
Heat oil in a large Dutch oven over medium-high
heat. Brown the meat for 3-5 minutes on each side,
or until well browned; remove from the pan.
Add onions to the pan juices and cook for 2 minutes.
Stir in pomegranate juice and half of the cranberries;
bring to a boil and cook for 1 minute. Add sugar,
Worcestershire sauce and vinegar, stirring until the
sugar is dissolved.
Return the roast to the pan, turning to coat with
sauce. Cover the pan and roast in the oven for
75 minutes. Stir well; add remaining cranberries.
Cover and cook for 15-30 minutes, or until the
meat is tender (check for doneness at an internal
temperature of 145°F).
Remove from the oven and let rest for 10 minutes.
Transfer the meat to a platter, slice and top with
sauce. Makes 6-8 servings.
Beef Pot Roast with Noodles
Cargill Meat Solutions
1 Morton’s of Omaha Beef
Pot Roast with Gravy
(about 2½ pounds)
16 ounces egg noodles
3 tablespoons butter,
divided
1 pound button
mushrooms, sliced
1 yellow onion, diced
1 10¾-ounce can
condensed cream of
mushroom soup
1 cup milk
2 cups sour cream
2 teaspoons white vinegar
Kosher salt to taste
Remove beef pot roast from the package and
shred the meat with 2 forks.
Bring 2 quarts of salted water to a boil for
the noodles.
Heat 2 tablespoons butter in a nonstick sauté
pan over medium heat. Add shredded pot roast
to the pan and cook until the beef becomes deep
brown and slightly crispy. Then turn the meat
over and repeat. Remove from the pan once both
sides are browned.
Cook noodles according to package directions
once the beef is cooked.
Melt the remaining butter in the sauté pan over
medium heat. Sauté mushrooms and onions for
2-3 minutes. Add remaining ingredients and heat
until simmering. Add the reserved crispy beef
shreds. Season to taste.
Serve over the egg noodles. Makes 6 servings.
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166 A Decade of Cooking The Costco Way
