2 tablespoons flour
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
2 tablespoons shortening
4 whole cloves
2 inches stick cinnamon
1 3 to 4-pound pot roast (top round)
1 16-oz. can whole cranberry sauce
1 tablespoon vinegar
Combine flour and salts and pepper; rub into pot roast,
In Dutch oven, slowly brown meat on both sides in hot shortening. Remove from heat; add cloves, cinnamon, and ½ cup water. Cover tightly and simmer about 2 ½ hours or till tender, adding more water if necessary.
Spoon off fat.
Mix cranberry sauce, vinegar, and 2 tablespoons water; add to meat.
Cover and cook 10 to 15 minutes more.
Remove cinnamon; spoon off fat. Pass pan juices with meat.
Serves 6 to 8.
This recipe has been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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