Oven Braised Pot Roast with Cranberry Red Wine Sauce / The Best Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Season the chuck roast with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Heat 1 tablespoon of oil in a pan and sauté each side of the roast until golden brown.

Set the roast aside on a plate.

Add 1 medium diced onion to the pan with the drippings and sauté for about two minutes.

Pour in 1 cup of cranberry sauce and half a bottle of cabernet into the pan with the onions and simmer until the cranberry sauce melts.

Add 1 cup of beef broth to the mixture and stir until dissolved, bringing it to a boil.

Place the roast in a casserole dish and pour the sauce on top, covering it with foil.

Bake at 325°F for three hours or until the meat is tender and falling apart, basting with the sauce halfway through.

Remove the roast and place it on a plate.

Transfer the sauce to a small pan and bring it to a simmer.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and add it to the sauce, simmering for about two minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level: