Holiday Cranberry Roast

What happens when two farmers combine their favorite foods in a single recipe? Magic! And just in time for one of the most magical and sacred times of year.

For the past two weeks, my friend Pam and I have been working on a new recipe that features beef and cranberries. Pam in a cranberry farmer in WI and does an amazing job sharing her family and farm stories. You can find her on Instagram @cranberry.pam, and her website is: cranberrylearning.com.

Now, back to the recipe! Our goal was to make this meal festive, beautiful, and, of course, delicious. My friends, all I have to say is: mission accomplished. We are proud to bring you a recipe that combines two foods that aren’t paired very often, but should be eternally paired forevermore and henceforth.

We recommend this recipe as a turkey substitution or a Christmas meal centerpiece.

Quick overview: the secret to this recipe is layering flavors by first marinading the roast overnight, and then adding the final layers during cooking. That means you will have a prep day and a cook day. But no worries, the prep can be done in 10-15 min once you make the cranberry sauce. Just be prepared for your house to smell like all your favorite holiday memories… and for reindeer to show up at your door. You’ve been warned. It’s best to just go with it and turn on a Bing Crosby Christmas album.

Now, without further adieu, we bring you: Holiday Cranberry Roast!

Alternative cooking methods:

If you want to cook more than one roast, cook two roasts back-to-back the day before serving, and then store them in a crockpot overnight. Just turn your crockpot on low the morning of serving.

Or - after you sear your roast, place it in a crockpot with all the juices to cook. Just allow 6-7 hours to cook on low, or until it pulls apart easily.