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NEW ENGLAND CRANBERRY POT ROAST

Category:    Beef
Yield:8 servings
 
      2 tb All purpose flour                   4    Whole cloves
      1 ts Salt                                1    2" stick cinnamon
      1 ts Onion salt                          1 cn (16 oz) whole cranberry
    1/4 ts Pepper                                   Sauce
      4 lb Pot roast                           1 tb Vinegar
      2 tb Shortening                     
 
  Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
  oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
  cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
  hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
  sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
  more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
  meat.Yields 6 to 8 servings.
 

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