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.
2. Sauté onions, carrots and celery in original pan until soft. Add garlic and rosemary and cook 1 minute. Add half cranberry juice to deglaze pan. Add Worcestershire sauce and black pepper. Pour mixture over beef with remaining cranberry juice and beef stock.
3. Cover roasting pan tightly and place in 300°F oven for 3-4 hours. Beef should be very tender.
4. Remove beef from pan and place on cutting board to rest. Pour liquid from pan into large stock pot and bring to boil. Using immersion blender puree liquid until smooth. Add dried cranberries and season to taste.
