Cranberry Pot Roast

Name: Cranberry Pot Roast
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 10-12 servings.
Ingredients: 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1 beef chuck roast (4 to 5 pounds); 2 tablespoons canola oil; 1 medium onion; 6 whole cloves; 1 cup water; 1 medium carrot, shredded; 2 cinnamon sticks (3 inches); 1 can (14 ounces) whole-berry cranberry sauce; 2 tablespoons cider vinegar

I had heard a local restaurant was selling pot roast with cranberry gravy. One day I had some leftover cranberry barbecue sauce and decided to try it over pot roast. It turned out tender, flavorful and delicious!—Jim Ulberg, Elk Rapids, Michigan

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 beef chuck roast (4 to 5 pounds)
2 tablespoons canola oil
1 medium onion
6 whole cloves
1 cup water
1 medium carrot, shredded
2 cinnamon sticks (3 inches)
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cider vinegar

Directions

Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed.
Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.