Cranberry Pot Roast
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
2 pounds beef tenderloin or 3 lb chuck roast or brisket, trimmed as desired
1 TBSP olive oil
12 ounce-bag cranberries
1 orange (juice plus rind)
½ cup red wine vinegar
⅓ cup honey
salt to taste
pepper to taste
No items found.
900 grams beef tenderloin or 1360 grams chuck roast or brisket, trimmed as desired
1 TBSP (15 ml) olive oil
12 ounce-bag cranberries
1 orange (juice plus rind)
118 ml red wine vinegar
80 ml honey
salt to taste
pepper to taste
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Heat oil in covered stove-top-safe casserole dish over medium-high heat until hot.
- Add meat and sear until brown on all sides, seasoning with salt and pepper.
- Add vinegar, allow to bubble for about 1 minute, stirring up any brown bits on the bottom of the casserole.
- Add cranberries, juice, and rind of orange (use a vegetable peeler to take off orange rind in broad strips), and honey.
- Stir until mixed and cover casserole. Mixture should bubble gently.
- Turn meat every 30 min.
- Cook until done as desired (about 1 hour for medium-rare tenderloin, more for chuck roast or brisket).
- Slice and serve with sauce.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments