New England Cranberry Pot Roast Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: All purpose flour,
1 tsp: Salt,
1 tsp: Onion salt,
1/4 tsp: Pepper,
4 lbs: Pot roast,
2 tbsp: Shortening,
4: Whole cloves,
1: 2" stick cinnamon,
1 can: , (16 oz) whole cranberry
Sauce,
1 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp
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