Fabulous Freelancer Foodie Recipe: Cranberry Pot Roast

This cranberry pot roast recipe makes a flavorful complement to vegetables and a hearty piece of bread!

Note: this recipe is adapted from one that appeared (courtesy of the Massachusetts Department of Food and Agriculture) in Famous New England Recipes.

Ingredients:

  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of onion salt
  • ¼ teaspoon of pepper
  • 3-4 lb. pot roast
  • 2 tablespoons of shortening
  • 4 whole cloves
  • Water
  • 2-inch stick of cinnamon
  • 16-ounce can of whole cranberry sauce
  • 1 tablespoon of vinegar

Directions:

  1. Combine the flour, salt, pepper, and onion salt together.
  2. Rub the resulting mixture in the pot roast, being sure to use all of it.
  3. Using the shortening, slowly brown the pot roast on all sides in a Dutch oven.
  4. Remove the pot roast from heat and add in the cloves, cinnamon stick, and ½ cup of water.
  5. Cover tightly and allow the pot roast to simmer for about 2 ½ hours (or until it’s tender). Add more water periodically if necessary, and spoon off the fat.
  6. Mix the cranberry sauce, vinegar, and 2 tablespoons of water together, and add this mixture to the pot roast.
  7. Cover again, and cook for an additional 10 to 15 minutes.
  8. Remove the cinnamon stick, and spoon off the fat once more, keeping the pan juices intact for serving with the pot roast when it’s complete.

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