Cranberry Pot Roast

Ingredients and Weight:

• Beef Roast: 2 pounds (900 grams)
• Fresh Cranberries: 1 cup (150 grams)
• Beef Stock: 2 cups (475 ml)
• Red Wine: 1 cup (235 ml)
• Shallots: 5, chopped (or onions)
• Garlic Cloves: 4, crushed
• Fresh Rosemary: 2 sprigs
• Salt: 1 teaspoon
• Black Pepper: ½ teaspoon
• Vegetable Oil: 2 tablespoons for browning the beef

Preparation Time:

• Preparation: 20 minutes
• Cooking: 3-4 hours (low-temperature roasting)

Difficulty Level:

Level 3 (Moderate - requires some cooking expertise)

Preparation Method Steps:

1. Preheat the oven to 300°F (150°C).
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Season the beef roast with salt and pepper.
4. Brown the beef roast on all sides in the preheated pot until well-seared. Remove and set aside.
5. Add the chopped shallots, crushed garlic, and fresh rosemary to the pot. Lower the heat and cook for 2-3 minutes until fragrant.
6. Add the red wine and beef stock to the pot, scraping any brown bits from the bottom of the pot. Bring to a boil.
7. Return the beef roast to the pot, ensuring it is submerged in the liquid. Cover and transfer to the preheated oven.
8. Roast for 3-4 hours or until the beef is tender and cooked through.
9. Remove from the oven and add the fresh cranberries to the pot. Cover and let rest for 10-15 minutes before serving.
10. Slice the pot roast and serve with the juices and cranberries.

Nutritional Information: (Per serving, assuming 8 total servings) Calories: Approx. 450 calories per serving (depending on exact ingredients used) Fat: 20g Carbohydrates: 15g (from cranberries and natural sugars in beef stock) Protein: 45g

Dish Characteristics:

• The dish combines traditional pot roast flavors with a cranberry touch, offering a unique combination of flavors.
• The dish is hearty and rich, making it perfect for colder weather.
• The dish is slow-cooked, ensuring maximum tenderness and flavor infusion.

User Comments:

• "The flavors were exceptional! The cranberry added a unique touch to the traditional pot roast." - John Doe, New York, USA.
• "The meat was so tender and juicy! The slow-cooking method really made it stand out." - Jane Smith, California, USA.
• "A great dish for a colder day! The combination of flavors was superb." - Michael Johnson, Texas, USA.

Special Precautions and Tips:

• Use a good quality red wine to enhance the flavor of the dish.
• Be sure to brown the beef roast well before roasting to ensure a more flavorful dish.
• Adjust the seasoning according to personal preference before serving.