Cranberry Pot Roast
Region/Country: U.S.
Cranberry Pot Roast
2 Tablespoons all-purpose white flour
4 pounds beef pot roast (boneless chuck or rump roast)
3 Tablespoons solid vegetable shortening
1 can (16 ounces) whole-berry cranberry sauce (Ocean Spray best)
8 whole cloves
1 cinnamon stick
salt and pepper to taste
Rub flour into the roast. Melt shortening in a Dutch oven.
Brown the roast in the shortening, turning it to brown all
sides. Reduce the heat and add remaining ingredients.
Cover and simmer for at least 3 hours, turning once or twice
during cooking. When meat is tender, remove from the pan.
Strain drippings and discard the spices. Allow drippings to
cool and skim off the fat that rises to the surface. Reheat
the meat in the degreased sauce, then bring to the table to
carve, serving the sauce on the side. Makes 8 servings.
