Monday, December 26, 2005

Cranberry Pot Roast

Yield: 8 servings

We've seen pot roasts flavored with horseradish and pot roasts flavored with rum. But this cranberry-and-spice version is a tasty twist on an old Yankee favorite.

2 tablespoons all-purpose white flour
4 pounds beef pot roast (boneless chuck or rump roast)
3 tablespoons solid vegetable shortening
1 can (16 ounces) whole-berry cranberry sauce
8 whole cloves
1 cinnamon stick
salt and pepper to taste

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. Cover and simmer for at least 3 hours, turning once or twice during the cooking. When the meat is tender, remove from the 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.

Recent Reader Reviews

I sauteed garlic and a thinly sliced yellow onion right after the meat was browned. I also added half cup of orange juice, a cup of fresh cranberries and 1/4 cup of brown sugar to the recipe. It was delicious and easy! Better the next day after the flavors blend. And if you cool it sufficiently, you can skim the fat from the top, which will make a better presentation and be a bit healthier!
-- Reviewed by Denise Gurian on Thursday, October 14, 2004

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