Cranberry Pot Roast

Recipe Ingredients

2 tablespoons	30ml	All-purpose flour
4 lbs	1816g / 64oz	Beef pot roast
		(boneless chuck or rump roast)
3 tablespoons	45ml	Solid vegetable shortening
16 oz	454g	Whole-berry cranberry sauce - (1 can)
8		Whole cloves
1		Cinnamon stick
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
YANKEE MAGAZINE'S CHURCH SUPPERS & POTLUCK DINNERS edited by Andrea Chessman (c) 1996 - Villard Books, a division of Random House, Westminister, MD - 306 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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