Fruit & Spice Pot Roast Recipe
Yield: 6 to 8 serviRecipe by luhu.jp
Ingredients:
3 tbsp: Flour,
1 tsp: Onion salt,
1/2 tsp: Basil leaves,
1/4 tsp: Pepper,
4 1/2 lbs: Beef chuck roast,
2 tbsp: Salad oil,
6: Whole cloves,
3: -inch cinnamon stick, or
1/2 tsp.: ground cinnamon,
Water,
1 can: , (1 lb.) whole berry
Cranberry sauce,
2 tbsp: Lemon juice,
Directions:
Combine flour, basil, salt and pepper; rub evenly over all sides of the
roast, shaking off and saving any excess. Heat oil in a 4- to 5-quart
kettle over medium heat. Brown roast well on all sides in oil. Add cloves,
cinnamon and 1/3 cup water. Cover and simmer for 2 hours. Add water
sparingly if necessary.
Stir in cranberry sauce and lemon juice; continue to cook, covered, for
about 30 minutes longer or until meat is tender. Remove meat to a warm
serving platter; keep warm. Skim fat from pan juices. Blend remaining
seasoned flour with an equal amount of water; stir into meat juices and
cook, stirring, until thickened to make gravy.
Baked sweet potatoes or yams are a good accompaniment for this, and make
good use of the gravy.
From Sunset Low-Cost Cookery, 1976
Source from luhu.jp
roast, shaking off and saving any excess. Heat oil in a 4- to 5-quart
kettle over medium heat. Brown roast well on all sides in oil. Add cloves,
cinnamon and 1/3 cup water. Cover and simmer for 2 hours. Add water
sparingly if necessary.
Stir in cranberry sauce and lemon juice; continue to cook, covered, for
about 30 minutes longer or until meat is tender. Remove meat to a warm
serving platter; keep warm. Skim fat from pan juices. Blend remaining
seasoned flour with an equal amount of water; stir into meat juices and
cook, stirring, until thickened to make gravy.
Baked sweet potatoes or yams are a good accompaniment for this, and make
good use of the gravy.
From Sunset Low-Cost Cookery, 1976
Source from luhu.jp