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New England Cranberry Pot Roast

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Submitted by loo

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SALT
1 5
TEASPOON ML ONION SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
4 1.8
POUNDS KG BEEF ROAST, POT ROAST *
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
4 4
WHOLE WHOLE CLOVES *
1 113
STICK G CINNAMON *
1 1
CAN CAN CRANBERRIES *
1 1
X X SAUCE *
1 15
TABLESPOON ML VINEGAR

Directions

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 ½ cup water.

Cover tightly and simmer about 2½ hours, or until tender, adding water if necessary.

Spoon off fat. Mix cranberry sauce, vinegar and 2 tablespoon water;add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 33 82% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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