Title: New England Cranberry Pot Roast
Categories: Beef
Yield: 8 Servings
| 2 | tb | All purpose flour |
| 1 | ts | Salt |
| 1 | ts | Onion salt |
| 1/4 | ts | Pepper |
| 4 | lb | Pot roast |
| 2 | tb | Shortening |
| 4 | | Whole cloves |
| 1 | | 2" stick cinnamon |
| 1 | cn | (16 oz) whole cranberry |
| | | Sauce |
| 1 | tb | Vinegar |
Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.