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Autumn Pot Roast

1 boneless beef rump roast (about 3 pounds), tied
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained
1 cinnamon stick (3 inches)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cut into 3/4-inch cubes
16 baby carrots
4 teaspoons cornstarch
2 tablespoons cold water

Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and
remove from the heat. In a large saucepan, combine the cranberries, water and
sugar. Cook and stir over medium heat until cranberries pop and liquid is

Printed from tasteofhome.com Sep 6, 2008

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Autumn Pot Roast cont.

slightly thickened, about 8 minutes. Remove from the heat. Add the broth and
horseradish; pour over meat. Place cinnamon stick and cloves in a double
thickness of cheesecloth; bring up corners of cloth and tie with kitchen string
to form a bag. Add to Dutch oven. Cover and bake at 325° for 2 hours.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions;
boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet
potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions;
cover and cook 30-40 minutes more or until meat reaches desired doneness (for
medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°). Remove meat and vegetables; keep warm. Discard spice bag.
Cool pan juices for 10 minutes; transfer to a blender. Cover and process until
smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually
whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve with meat and vegetables.

Yield: 8 servings.