Cranberry Pot Roast Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: All-purpose flour,
4 lbs: Beef pot roast, boneless chu ck or rump
3 tbsp: Solid vegetable shortening,
1 can: Whole-berry cranberry sauce,
8 Cloves: ,
1: Cinnamon stick,
Salt and pepper, to taste
Directions:
Recipe by: Church Suppers & Potluck Dinners - Yankee Magazine Rub the
flour into the roast. Melt the shortening in a Dutch oven. Brown the
roast in the shortening, turning it to brown all sides. Reduce the
heat and add the remaining ingredients (see my note). Cover and
simmer for at least 3 hours, turning once or twice during the
cooking. When the meat is tender, remove from pan. Strain the
drippings and discard the spices. Allow the 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.
Originally submitted by Eunice M. Grohowski of Harwington Library
Friends in Harwington, CT.
My notes: If you like a thinner sauce, then follow the above
instructions; but if you like your sauce hearty, then place the
spices in a cheesecloth bag and remove the bag after the cooking
process is finished. This eliminates the throwing-away of the coarse
bits of cranberries and flour that accumulate in the sauce. I also
added less then an 1/8 cup of water to prevent sticking and help the
jellied sauce break down. This is an easy way to make a mock
sauerbraten type roast without all the preparation involved. I am
sure this also would be readily adapted to the crockpot. Delicious
and filling!
From: Neysa Dormish Date: 24 Jan 97 National
Cooking Echo
Source from luhu.jp
flour into the roast. Melt the shortening in a Dutch oven. Brown the
roast in the shortening, turning it to brown all sides. Reduce the
heat and add the remaining ingredients (see my note). Cover and
simmer for at least 3 hours, turning once or twice during the
cooking. When the meat is tender, remove from pan. Strain the
drippings and discard the spices. Allow the 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.
Originally submitted by Eunice M. Grohowski of Harwington Library
Friends in Harwington, CT.
My notes: If you like a thinner sauce, then follow the above
instructions; but if you like your sauce hearty, then place the
spices in a cheesecloth bag and remove the bag after the cooking
process is finished. This eliminates the throwing-away of the coarse
bits of cranberries and flour that accumulate in the sauce. I also
added less then an 1/8 cup of water to prevent sticking and help the
jellied sauce break down. This is an easy way to make a mock
sauerbraten type roast without all the preparation involved. I am
sure this also would be readily adapted to the crockpot. Delicious
and filling!
From: Neysa Dormish Date: 24 Jan 97 National
Cooking Echo
Source from luhu.jp