New England Cranberry Pot Roast
26
26
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.
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?
