Michelle's Cranberry Roast

Heat a generous amount of vegetable oil in a substantial skillet over high heat, taking care to maintain the temperature. Introduce beef chuck roast into the skillet and subject it to a thorough searing process, ensuring both sides are evenly browned. Remove the skillet from heat and set the roast aside for a moment.

Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large container or Dutch oven, stirring until the ingredients are well incorporated. Bring the mixture to a rolling boil over high heat, then introduce the roast into the pot and cover it with a lid. Gradually decrease the heat to a low simmer, allowing the roast to become tender over an extended period of 2-3 hours. Periodically baste and turn the roast to ensure even cooking.

Transfer the roast to a large serving platter, then cover it with two layers of aluminum foil. Place the platter in a warm location and allow the roast to rest for 10 minutes, permitting the juices to redistribute. Meanwhile, increase the heat in the skillet to high and allow the sauce to thicken to your desired consistency. Slice the roast into thin pieces, then serve it with the rich and flavorful sauce.