Classic Cranberry Pot Roast Recipe
Ingredients
| 1 3- to 4-pound beef chuck pot roast | ||
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon onion salt | ||
| Pepper | 1/4 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Whole Cloves | 4 | |
| Cinnamon stick | 2 Inch | |
| Whole cranberry sauce | 1 16 Ounce | |
| Vinegar | 1 Tablespoon | |
Directions
Trim excess fat from roast.
Combine the flour, salt, onion salt, and pepper; rub into pot roast, using all of the flour mixture.
In a Dutch oven, slowly brown the meat on all sides in hot shortening.
Remove from heat; add cloves, cinnamon, and 1/2 cup water.
Cover tightly; simmer till meat is tender, about 2 1/2 hours.
Add more water if necessary.
Spoon off the excess fat.
Mix cranberry sauce, vinegar, and 2 tablespoons water; pour over meat.
Cover and cook 10 to 15 minutes.
Remove cloves and cinnamon; discard.
Transfer meat to serving platter.
Skim excess fat from pan juices and pass juices with meat.
Combine the flour, salt, onion salt, and pepper; rub into pot roast, using all of the flour mixture.
In a Dutch oven, slowly brown the meat on all sides in hot shortening.
Remove from heat; add cloves, cinnamon, and 1/2 cup water.
Cover tightly; simmer till meat is tender, about 2 1/2 hours.
Add more water if necessary.
Spoon off the excess fat.
Mix cranberry sauce, vinegar, and 2 tablespoons water; pour over meat.
Cover and cook 10 to 15 minutes.
Remove cloves and cinnamon; discard.
Transfer meat to serving platter.
Skim excess fat from pan juices and pass juices with meat.
Chef
