Shaker Cranberry Pot Roast

Total Time:
5 hr 30 min
30 min
5 hr

8 to 10 servings

  • 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
  • Cranberry Sauce:
  • 3 cups whole cranberries
  • 6 ounces sugar
  • 2 cups water
  • 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
  • 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
  • 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:
  • 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:
  • 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:
  • 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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