Classic Cranberry Pot Roast
|Beef arm pot roast||4 Pound, cut 2 inches thick|
|Cooking fat||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Prepared horseradish||3 Tablespoon|
|Cranberry sauce||1⁄2 Cup (8 tbs) (Use Whole Berry)|
Brown meat in own fat (trimmed from meat) or in cooking fat, if needed, in large frying pan.
Pour off drippings.
Sprinkle salt and pepper over meat.
Add cloves and cinnamon.
Combine water and horseradish; add to meat.
Cover tightly; cook slowly 2 1/2 hours.
Cut carrots into 2-inch pieces.
Cut onions in half lengthwise.
Add vegetables to meat.
Cook, covered, 40 minutes or until meat and vegetables are tender.
Remove meat and vegetables to warm platter.
Blend cranberry sauce with flour; combine with cooking liquid.
Cook, stirring constantly, until thickened.
Reduce heat; cook 3 minutes