Cranberry Pot Roast
|All purpose flour||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Beef rump roast/Bottom round beef roast||6 Pound (1 Roast. 5 To 6 Pound)|
|Vegetable oil||1 Tablespoon|
|Dry white wine/Water||1 Cup (16 tbs)|
|Cinnamon stick||1 , broken into 2 or 3 pieces|
|Whole cranberries||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
PREHEAT THE OVEN to 350°F COMBINE THE FLOUR, salt, and pepper and thoroughly coat the roast in the seasoned flour.
Over medium-high heat, heat about 1/4 inch of oil in the bottom of a heavy Dutch oven or other heavy pan large enough to hold the roast.
Add the roast and brown well on all sides.
Add the wine, cinnamon stick, and cloves.
Cover the pan and roast in the oven until the meat is quite tender, 3 to 3 1/2 hours.
COOK THE CRANBERRIES while the meat is roasting.
In a small pan, combine the cranberries, water, and sugar and simmer, stirring often, just until the sugar has dissolved and the berries begin to burst.
WHEN THE ROAST IS TENDER, remove the pan from the oven and carefully ladle out and reserve all but about 1/2 inch of the pan drippings.
Pour the cranberries and their liquid over the roast and return it to the oven, uncovered, for about 30 minutes.
MAKE THE GRAVY while the roast is finishing.
Put the reserved pan drippings in a small saucepan.
In a small bowl, stir together the cornstarch and wine.
Add this mixture and the beef stock to the saucepan.
Cook over medium heat, stirring constantly, just until the sauce thickens.
Season to taste with salt and pepper.
TRANSFER THE ROAST to a carving board and cut into thick slices.
Arrange the slices on a serving platter and spoon the cranberries and remaining pan drippings over.
Serve immediately, passing the gravy separately.