New england cranberry pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All purpose flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Onion salt |
| ¼ | teaspoon | Pepper |
| 4 | pounds | Pot roast |
| 2 | tablespoons | Shortening |
| 4 | Whole cloves | |
| 1 | 2\" stick cinnamon | |
| 1 | can | (16 oz) whole cranberry |
| Sauce | ||
| 1 | tablespoon | Vinegar |
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 tbsp.
water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings.