Cranberry Pot Roast
|Beef chuck pot roast||4 Pound (Around 1 Piece)|
|All-purpose flour||2 Tablespoon|
|Onion salt||1 Teaspoon|
|Cinnamon stick||2 Inch|
|Canned whole cranberry sauce||16 Ounce|
Trim excess fat from roast.
Combine the flour, salt, onion salt, and pepper; rub into pot roast, using all of the flour mixture.
In a Dutch oven, slowly brown the meat on all sides in hot shortening.
Remove from heat; add cloves, cinnamon, and 2 cup water.
Cover tightly; simmer till meat is tender, about 2 1/2 hours.
Add more water if necessary.
Spoon off the excess fat.
Mix cranberry sauce, vinegar, and 2 tablespoons water; pour over meat.
Cover and cook 10 to 15 minutes.
Remove cloves and cinnamon; discard.
Transfer meat to serving platter.
Skim excess fat from pan juices and pass juices with meat.