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Classic Cranberry Pot Roast

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Ingredients
  Beef arm pot roast 4 Pound, cut 2 inches thick
  Cooking fat 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole cloves 4
  Cinnamon stick 1
  Water 1⁄2 Cup (8 tbs)
  Prepared horseradish 3 Tablespoon
  Carrots 6 Medium
  Onions 6 Small
  Cranberry sauce 1⁄2 Cup (8 tbs) (Use Whole Berry)
  Flour 2 Tablespoon
Directions

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.
Turn meat.
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

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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