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Title: Cranberry Pot Roast
Categories: Beef Easy Crockpot
Yield: 8 Servings
| 2 | tb | All-purpose flour |
| 4 | lb | Beef pot roast (boneless chu ck or rump) |
| 3 | tb | Solid vegetable shortening |
| 1 | cn | Whole-berry cranberry sauce |
| 8 | Cloves | |
| 1 | Cinnamon stick | |
| Salt and pepper; to taste |
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 Ä
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