Pot Roast with Cranberry Sauce 1/2 cup all-purpose flour 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 1 boneless rump or chuck roast (about 3-1/2 pounds) 3 tablespoons vegetable oil 2 cups beef broth 1 medium onion, grated Pinch ground cinnamon Pinch ground cloves CRANBERRY SAUCE: 2 cups fresh or frozen cranberries 1 small navel orange, peeled and diced Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pot Roast with Cranberry Sauce cont. 1/2 cup sugar 1 tablespoon red wine vinegar Combine flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with the cranberry sauce. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Pot Roast with Cranberry Sauce Yield: 8 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008