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My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.
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Contest Winning
Originally published as Pot Roast with Cranberry Sauce in Country October/November 1999, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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