Sweet and Sour Cranberry Pot Roast

Sweet and Sour Cranberry Pot Roast

Ingredients

One 16-oz can tomato sauce
One 16-oz can whole cranberry sauce
1/4 cup dry red wine or water (I used water)
3 shallots, chopped
2 ribs of celery, chopped
3 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. prepared horseradish
1 tsp. dry mustard
One 3-4 pound boneless chuck roast, trimmed of as much fat as possible and patted dry

To cook:

1. Stir together all ingredients (except meat) in your crock pot. Cover and cook on high for 30 minutes.
2. Put meat in crock pot and spoon some of the sauce over your meat. Cover and cook on low for 8-10 hours.
3. Transfer meat to cutting board and slice. Put on platter surrounded by yummy vegetables.
4. If you would like, cook the extra sauce on high for a few minutes, uncovered, and then serve on side.

My tidbits:
I forgot to turn down by crock pot from high to low. My meat cooked much faster and by the time it was ready for dinner it ended up being shredded beef. My guests didn't seem to mind too much. Also, I had noticed that I forgot to turn it down after it had already cooked for about 3 hours. Since I had planned on cooking it for 8 hours I just turned my setting to warm. The recipe says that a 3-4 pound roast will serve about 6-8. My 3 pound roast probably would have serve 4-6 depending on serving size and the number of sides you prepare. :) I would definitely make this recipe again. It was super easy and very tasty. It would probably also taste great served over rice.