Cranberry Beef Roast

6 Servings with 5 oz meat and 3/4 c sauce
413 calories
38 carbs
13 grams fat
3 grams fiber
35 grams protein


1 (3 pound) beef brisket
salt and pepper to taste
1 tablespoon oil
2 stalks celery, sliced
1 medium red sweet pepper, chopped
1 medium onion, chopped
1/2 cup water
1 clove garlic, minced
1 (16 ounce) can whole cranberry sauce
1 (15-16 ounce) can marinara or tomator sauce

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