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.
- 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
- 2-inch stick of cinnamon
- 16-ounce can of whole cranberry sauce
- 1 tablespoon of vinegar
- Combine the flour, salt, pepper, and onion salt together.
- Rub the resulting mixture in the pot roast, being sure to use all of it.
- Using the shortening, slowly brown the pot roast on all sides in a Dutch oven.
- Remove the pot roast from heat and add in the cloves, cinnamon stick, and ½ cup of water.
- 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.
- Mix the cranberry sauce, vinegar, and 2 tablespoons of water together, and add this mixture to the pot roast.
- Cover again, and cook for an additional 10 to 15 minutes.
- 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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