I was switched to Group B and this is my first time ever posting with them. Hi Group B!
This month I was assigned to Miz Helen’s Country Cottage. After retiring from being a cookbook author, a business owner and a Bible teacher, she and her husband retired to a small cottage and rescued Max, a Bichon Frise poodle mix. She has a ton of recipes on her blog, ranging from cakes and candies to beef and poultry. She even has a section for canning foods, which I need to go back and check out in depth soon.
It took me a while to finally decide on a recipe from her extensive collection. I could not get the cranberry beef sliders out of my head so I figured it meant they were the recipe I needed to make and share with you.
- 2 tsp. salt
- 2 tsp. pepper
- ½ tsp. red pepper flakes
- 3 lb. chuck roast
- 1 tbsp. olive oil
- 4 large onions, sliced
- 2 cups whole cranberry sauce
- 2 tbsp. garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups beef broth
- 6-8 slider buns
1. Preheat the oven to 375.
2. Combine the salt, pepper and red pepper flakes together into a rub and coat the roast.
3. Add the olive oil to a Dutch Oven over medium high heat. Add the roast and brown on all sides.
4. Place the onions, garlic, cranberry sauce and herbs around the roast. Pour the beef broth around the roast as well.
5. Place the lid on the Dutch Oven and put the in preheated oven. Bake for 15 minutes then reduce the heat to 325 and bake for 2 hours.
6. Allow the meat to rest before slicing.
7. Create sliders by topping slices of beef and the onions on top of slider buns.
We both really like the flavor of this roast, but the cut of beef I bought was really tough. I didn’t have time to make this recipe against using another cut in time for the reveal, but I definitely plan to make it again in the future.
This is easily adaptable to a Paleo recipe as well, using homemade cranberry sauce made with honey or natural fruit juices instead of sugar and Paleo approved beef broth!