Pot Roast with Cranberry Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 boneless rump or chuck roast (about 3-1/2 pounds) |
3 tablespoons canola oil |
2 cups beef broth |
1 medium onion, grated |
pinch ground cinnamon |
pinch ground cloves |
cranberry sauce: |
2 cups fresh or frozen cranberries |
1 small navel orange, peeled and diced |
1/2 cup sugar |
1 tablespoon red wine vinegar |
Directions:
1. Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender.
2. Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.
3. Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.
4. Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce. Yield: 8 servings.
|
|