| Level: | Intermediate |
| Total: | 5 hr 30 min |
| Prep: | 30 min |
| Cook: | 5 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 10 pounds scalped beef shoulder
- Garlic cloves, for rubbing beef
- 3 tablespoons vegetable oil
- 1 quart cranberry juice
- Cranberry Sauce, recipe follows
- 1 1/2 gallons Veal Stock, recipe follows
- Salt and freshly ground black pepper
- Garlic Mashed Potatoes, serving suggestion, recipe follows
- 3 cups whole cranberries
- 6 ounces sugar
- 2 cups water
- 12 pounds veal bones
- 9 quarts water
- 1 1/2 pounds mirepoix (mix of chopped celery, onions, and carrots)
- 1 standard sachet of garlic cloves, peppercorns, parsley stems, and bay leaves
- 1 can tomato paste
- 2 1/2 pounds russet potatoes, peeled
- 4 ounces chopped roasted garlic
- 3/4 cup half-and-half
- 4 ounces (1 stick) butter
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
- Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce “comes together,” about 1 hour.
- Preheat oven to 400 degrees F.
- Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
- Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
Reviews
I have been making this recipe since it aired way back.. of course I Only do 1/4 – 1/3 of recipe. It is delicious.
Best recipe out of the bunch. Make it all from scratch if you can but there’s some easy shortcuts to keep it affordable (canned cranberry sauce or instant mash) in the instant pot and it tastes ALMOST as good. I use cheaper cuts of beef too and sometimes stewed beef chunks and it comes out delicious. This recipe is my go-to now, I absolutely love it and remembered seeing it a long time ago on FoodNetwork. Thanks for keeping it on here!!!
I love cranberry anything so this is the way to go. I do wish I had followed the recipe & made the cranberry sauce from scratch because the canned cranberry made it sweet with a hint of tangy. Tangy with a hint of sweet would have been better. I added flour and water to thicken the juice since I simmered it on the stovetop for 4 hours. It reduced a bit, but not enough to be a true pot roast gravy that grabs onto potatoes, nooodles and bread. I would like to experiment with this and add some other flavors like onion perhaps some sage, not really sure yet. The meat was very tender and the cranberry gravy went perfectly over Gina Neely’s Garlic mashed potatoes.
A family member gave me this roast because she did not know how to cook it and neither did I. So, I wnet to Food Network and searched for a recipe with this cut of beef. My on-hand pantry did not have a few of the ingredients, so I improvised. I used red wine instead of cranberry juice, beef stock instead of veal stock and a can of jellied cranberry sauce ( mashed the cranberry sauce into the skillet and scraped the skillet to make sure I had all of the good stuff stuck to the bottom) I did make homemade garlic mashed potato a hearty leafy green salad and a loaf of crusty bread. My family cleaned their plates and the roasting pan. The meat was so flavorful and tender that it just fell apart, no knife needed. I can’t wait to make it again and maybe I will just try a little test with other ingredients, but the wine stays.
I made this at Easter, served it with potato salad and it was a HUGE hit. Everyone wanted the recipe and were fighting over the leftovers! Next day, we made sandwiches with horseradish sauce. YUM! I’ve never been a big roast person, but now I’m such a fan of this recipe!
One tip: I must say when I asked the butcher for “beef shoulder”, he said I should just as for “chuck roast” and that most butchers dont call it shoulder.
Also noteworthy: I used natural meat from Earth Fare Market. I think quality of meat makes a difference in this recipe.
One tip: I must say when I asked the butcher for “beef shoulder”, he said I should just as for “chuck roast” and that most butchers dont call it shoulder.
Also noteworthy: I used natural meat from Earth Fare Market. I think quality of meat makes a difference in this recipe.
I LOVE this recipe. I have made it twice in the past two months!
I divided the portion by 5 or so and it came out soooo well. I have used both dried cranberries and whole ones for the sauce and didn’t notice much of a difference.
Great with some carrots and parsnips thrown into the roasting pan for the last hour or two.
Honestly, if you are making pot roast, this is the best recipe I have ever used. It is moist and flavorful and very easy to make.
I divided the portion by 5 or so and it came out soooo well. I have used both dried cranberries and whole ones for the sauce and didn’t notice much of a difference.
Great with some carrots and parsnips thrown into the roasting pan for the last hour or two.
Honestly, if you are making pot roast, this is the best recipe I have ever used. It is moist and flavorful and very easy to make.
The prep was a little involved but oh, how the taste was worth it. This is a melt in your mouth recipe.
I never would have thought of putting cranberries with pot roast, but this recipe left everybody at the table wanting more. Great flavor!
I will start off by saying that I look at a recipe as simply a guideline. I made this dish (OK, a few slight variations) of this recipe and my family and I were VERY pleased. I put some vegetables in the roasting pan with the broth (I used beef stock) while cooking. Strained after cooking and then reduced the stock almost in half. Added a couple of pats of butter and adjusted the seasoning and it was, well, just incredible. One thing I would do different it to make sure that you serve some hot rolls with it so you can get all of the sauce off of the plate! I am looking forward to making this with a Pork shoulder or butt. The sweetness of the meat with contrast very well with the sauce. I think when I reduce the sauce, I will grab a good wine and add another layer to the sauce.
dinner is served, grace in the kitchen and grace in the hall, please grace, don’t eat it all!!