CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
New England |
Beef |
8 |
Servings |
INGREDIENTS
2 |
tb |
All purpose flour |
1 |
ts |
Salt |
1 |
ts |
Onion salt |
1/4 |
ts |
Pepper |
4 |
lb |
Pot roast |
2 |
tb |
Shortening |
4 |
|
Whole cloves |
1 |
|
2" stick cinnamon |
1 |
cn |
(16 oz) whole cranberry |
|
|
Sauce |
1 |
tb |
Vinegar |
INSTRUCTIONS
Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.
A Message from our Provider:
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