Cranberry Pot Roast

Cranberry Pot Roast

Recipe by Kurt Roessler, Huggins Hospital

YIELD: 24 servings

10 lbs. bottom round of beef
3 Spanish onions, chopped
1 lb. carrots, diced
1 lb. celery, diced
¼ cup garlic, chopped
2 Tbsps. dried rosemary
1 gal. beef stock
64 oz. cranberry juice
¼ cup Worcestershire sauce
20 oz. dried cranberries
2 Tbsps. black pepper

1.    Sear beef on all sides. Remove to deep roasting pan.

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