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Recipe: 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.

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