Cranberry Beef Roast

Cranberry Beef Roast

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From: Diabetic Living Magazine

This beef roast dinner is worthy of guests! As the brisket slowly simmers, the delicate sweetness of cranberries smooths out the flavor of the marinara sauce. Whip up a side of mashed potatoes or fresh corn on the cob to round out this meal.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound beef brisket
  • Salt
  • Ground black pepper
  • 1 tablespoon cooking oil
  • 2 stalks celery, sliced
  • 1 medium green or red sweet pepper, chopped
  • 1 medium onion, chopped
  • ½ cup water
  • 1 clove garlic, minced
  • 1 (16 ounce) can whole cranberry sauce
  • 1 15.0- to 16.0-ounce can marinara sauce or tomato sauce


  • Prep

  • Ready In

  1. Trim fat from beef brisket. Sprinkle brisket with salt and pepper. In a 4- to 6-quart Dutch oven, cook brisket in hot oil about 10 minutes or until browned, turning once. Remove brisket from Dutch oven. Add celery, sweet pepper, onion, the water and garlic to Dutch oven. Cook and stir over medium heat about 5 minutes or just until vegetables are tender. Add the cranberry sauce and marinara or tomato sauce; cook until bubbly.
  2. Return brisket to the sauce mixture in Dutch oven. Cover and simmer about 3 hours or until brisket is tender. Remove the brisket; cover with foil and let stand while preparing sauce. Boil sauce gently, uncovered, for 5 to 10 minutes or until sauce is slightly thickened. Slice brisket. Serve brisket with sauce.

Nutrition information

  • Serving size: 5 ounces cooked meat and ¾ cup sauce
  • Per serving: 375 calories; 11 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 38 g protein; 30 mcg folate; 70 mg cholesterol; 22 g sugars; 322 IU vitamin A; 14 mg vitamin C; 46 mg calcium; 4 mg iron; 459 mg sodium; 665 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 5 lean protein, 2 other carbohydrate, 1 vegetable

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