For the last five years, when I make pot roast, I use this recipe—modified from Mark Bittman’s The Minimalist Cooks Dinner. Depending on how you feel about cranberries, you end up with a lovely cranberry sauce to go with whatever veg or starch you’re serving. I make it slightly differently depending on mood or ingredients, but always use the cranberries if I have them!
I’m not actually eating this for dinner tonight, so I’ll do a prettier pictures tomorrow with this plated with either the celeriac mash I’m plotting, or oodles of roasted yams, potatoes, turnips, rutabegas and sunchokes.
1 tablespoon butter
2- to 3-pound piece of chuck or brisket
Salt and freshly ground black pepper
1/2 cup red wine vinegar
12 ounces frozen cranberries (could use fresh)
1 orange (I used two blood oranges this time, since that’s what I had on hand)
Cayenne to taste
Put the butter in your skillet and turn the heat to medium-high. Brown the meat on all sides, about 15 minutes. Season with salt and pepper as it browns.
When the meat is browned, add vinegar and cook for a minute, stirring. Add the cranberries stir. Strip the zest from the orange and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should be bubbling quietly.
Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, remove from heat and let the roast rest for a few minutes, then carve and serve, with the sauce.