CRANBERRY POT ROAST
This recipe has many ingredients, but it is well worth it. It smells wonderful, and it has great flavor. Serve with mashed or roasted potatoes.
Provided by TigerJo
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
- Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
- For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
- Discard orange pieces; serve pot roast with gravy & vegetables.
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