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New England Cranberry Pot Roast

 

26

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon onion salt
¼ teaspoon black pepper
*
4 pounds beef roast, pot roast
*
2 tablespoons vegetable shortening
4 Whole cloves
*
1 stick cinnamon
*
1 can cranberries
*
1 x sauce
*
1 tablespoon 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

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 3382% of calories 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?

 

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