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INGREDIENTS
| 1 pouch |
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1 pouch |
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quick stew mix |
| 3 lbs |
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1.5 kg |
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beef cross rib, blade or shoulder pot roast, trimmed of external fat |
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Coarse black pepper to taste |
| 10 cups |
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2.5 L |
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fresh, frozen or canned vegetables, cut in chunks (e.g. carrots, onions and potatoes) |
| 3 |
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3 |
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whole cloves |
| 1/2 (14 oz) |
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1/2 (398 mL) |
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can whole berry cranberry sauce |
| 1 |
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1 |
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orange, juice and grated peel |
| 1/2 tsp |
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2 mL |
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cinnamon |
PREPARATION TIME: 30 minutes
COOKING TIME: 45-60 minutes
DIRECTIONS
Pierce repeatedly through roast with a knife, long-tined fork or skewer. Place roast in large resealable freezer bag with quick stew mix, prepared according to package directions. Marinate for 30 minutes, turning over at half-time.
Meanwhile, prepare vegetables and place in large pot. Add roast and marinade. Season with pepper and cloves. Bring to a boil, reduce heat and simmer covered, turning roast after 25 minutes. Cook until centre of roast registers at least 155°F (68°C) on a meat thermometer and meat is tender.
Place roast and vegetables on a platter. Remove cloves and drain fat from drippings. Add last 3 ingredients to drippings and stir while heating. Thicken with a mixture of 2 tbsp (30 mL) each of cornstarch and cold water, if desired.
Serve thin slices of roast, carved across the grain, with sauce and warm dinner rolls.
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NUMBER OF SERVINGS: 10-12 SERVINGS
NUTRITION INFORMATION PER SERVING
| 299 Calories |
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9.5 g Fat |
| 26 g Protein |
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27 g Carbohydrates |
TIP
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You can omit quick stew mix and brown roast on all sides in a large lightly oiled pot. Add 1 cup (250 mL) water and remaining ingredients (except vegetables) and cook covered for at least 3 hours on stovetop or in 325°F (160°C) oven. Add vegetables for the last half hour of cooking time.
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