POT ROAST WITH CRANBERRY SAUCE

Pot Roast with Cranberry Sauce image

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 15

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 canola 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

Steps:

Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the 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 cranberry sauce.

Nutrition Facts :