Photo: Shaker Cranberry Pot Roast Recipe
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
Directions
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.
Cranberry Sauce:
3 cups whole cranberries
6 ounces sugar
2 cups water
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.
Veal Stock:
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
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.
Garlic Mashed Potatoes:
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
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.
Yield: 8 to 10 servings
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By gurululu
Bayonne, NJ
on November 17, 2010
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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.
By kat811
Akron, OH
on September 15, 2010
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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.
By mizzleeka
Charlotte, NC
on April 05, 2010
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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.
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