Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine cranberry sauce, green onions, soy sauce and gingerroot in a small saucepan; heat over medium-low heat, stirring, for about 5 to 10 minutes or until jelly is melted and glaze is bubbling. Transfer ½ cup (125 mL) to a small bowl to glaze roast; set remaining sauce aside in pan for serving.
Pat roast dry with paper towel and pierce all over with a fork. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Brush roast all over with about one-third of the glaze.
Roast, uncovered, in preheated 275°F oven, brushing with remaining glaze in 1-hour intervals, for about 4 hours for medium-rare (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to cutting board, cover with foil and let rest for 15 minutes. Reheat extra cranberry sauce mixture over medium-low heat. Carve roast across the grain into very thin slices and serve with reserved sauce.