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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!Jim Ulberg, Elk Rapids, Michigan Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 beef chuck roast (4 to 5 pounds) |
2 tablespoons canola oil |
1 medium onion |
6 whole cloves |
1 cup water |
1 medium carrot, shredded |
2 cinnamon sticks (3 inches) |
1 can (14 ounces) whole-berry cranberry sauce |
2 tablespoons cider vinegar |
Directions:
1. Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed.
2. Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon. Yield: 10-12 servings.
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