This roast can be made the day ahead, refrigerating overnight in its sweet, citrus sauce. See our Q & A section for re-heating instructions. Cook’s Note: It is important to add the cranberries in the last hour of cooking since they break down completely if added earlier.
| 3 to 4 lb (1.5 to 2 kg) |
Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade) |
| 1 tsp (5 mL) |
EACH salt and pepper |
| 2 tbsp (30 mL) |
EACH vegetable oil and minced orange rind |
| ½ cup (125 mL) |
orange juice |
| 1-½ cups (375 mL) |
beef stock or broth |
| 3 |
bay leaves |
| 2 cups (500 mL) |
fresh or frozen cranberries |
| ¼ cup (50 mL) |
EACH maple syrup or honey and all-purpose flour |
- Pat beef dry with paper toweling; rub all over with ½ tsp (2 mL) EACH of the salt and pepper. In large deep Dutch oven, heat oil over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside.
- Add orange rind, orange juice, beef stock, bay leaves and remaining salt and pepper to pan; bring to boil, stirring and scraping up brown bits from bottom of pan. Return meat and any juices to pan. Cover and simmer in 325°F (160°C) oven, turning beef occasionally, for about 2 hours. Meanwhile, in bowl, toss cranberries with maple syrup; add to Dutch oven and cook until roast is fork-tender, about 1 hour.
- Transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving into thin slices across the grain. Meanwhile, discard bay leaves. Skim fat from pan juices; bring to boil. In small bowl, combine flour with ½ cup (125 mL) cold water; whisk into pan and boil, whisking constantly, for about 4 minutes or until thickened. Serve with roast beef slices.