New England Cranberry Pot Roast |
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Ingredients 2 tablespoons All purpose flour
4 Whole cloves
1 teaspoon Salt
1 2" stick cinnamon
1 teaspoon Onion salt
1 can (16 oz) whole cranberry
1/4 teaspoon Pepper
Sauce
4 pounds Pot roast
1 tablespoon Vinegar
2 tablespoons Shortening
4 Whole cloves
1 teaspoon Salt
1 2" stick cinnamon
1 teaspoon Onion salt
1 can (16 oz) whole cranberry
1/4 teaspoon Pepper
Sauce
4 pounds Pot roast
1 tablespoon Vinegar
2 tablespoons Shortening
Procedures
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 1/2 cup water.Cover tightly and simmer about 2 1/2 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.
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 1/2 cup water.Cover tightly and simmer about 2 1/2 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.
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