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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
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

Printed from tasteofhome.com Jul 24, 2008

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Pot Roast with Cranberry Sauce cont.

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.

Yield: 8 servings.