POT ROAST WITH CRANBERRIES

Pot Roast with Cranberries image

Provided by Mikekey *

Categories Beef

Time 3h45m

Number Of Ingredients 14

2 1/2 lb beef bottom round roast
all purpose flour, for dredging
salt and black pepper, to taste
2 Tbsp vegetable oil
1 bag(s) (16 oz) fresh cranberries
1 1/2 c water
1/2 c sugar
1 c beef broth, reduced sodium
3 whole cloves
1 stick cinnamon, about 3-inches
8 small onions, peeled
12 small carrotes, peeled
1 1/2 lb turnips, peeled and cut into 2-inch pieces
1 tsp fresh lemon juice

Steps:

1. Dredge roast in flour, tapping off excess flour. Season with salt and pepper.
2. In a large Dutch oven, heat the oil over medium heat, then brown the beef on all sides, about 10 minutes total. Add cranberries, water and sugar and cook, stirring, for 8 minutes. Add the broth, cloves and cinnamon, reduce heat to low and cook, covered, turing occasionally, for 2 1/2 hours.
3. Add onions, carrots and turnips, cover, and continue cooking until tender, 45 minutes. Remove cinnamon stick and discard. Add lemon juice and let rest 15 minutes before serving.