New England Cranberry Pot Roast
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | all-purpose flour |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | onion salt | |
| ¼ | teaspoon | black pepper |
|
| 4 | pounds | beef roast, pot roast | * |
| 2 | tablespoons | vegetable shortening |
|
| 4 | Whole | cloves |
*
|
| 1 | stick | cinnamon |
*
|
| 1 | can | cranberries |
*
|
| 1 | x | sauce | * |
| 1 | tablespoon | vinegar |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
Combine first 4 ingredients;rub into roast, using all flour mixture.
In Dutch oven, slowly brown meat on all sides in hot shortening.
Remove from heat;add cloves, cinnamon and ½ cup water.
Cover tightly and simmer about 2½ hours, or until tender, adding water if necessary.
Spoon off fat. Mix cranberry sauce, vinegar and 2 tablespoon water;add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.
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