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Add a photoServings: 8
Ingredients
- 2 Tbsp. All-purpose flour
- 4 lb Beef pot roast (boneless chuck or possibly rump roast)
- 3 Tbsp. Solid vegetable shortening
- 16 ounce Whole-berry cranberry sauce - (1 can)
- 8 whl cloves
- 1 x Cinnamon stick Salt to taste Freshly-grnd black pepper to taste
Directions
- Rub the flour into the roast. Heat the shortening in a dutch oven. Brown the roast in the shortening, turning it to brown all sides. Reduce the heat and add in the remaining ingredients. Cover and simmer for at least 3 hrs, turning once or possibly twice during the cooking. When the meat is tender, remove from the pan. Strain the drippings and throw away the spices. Allow the drippings to cold and skim off the fat which rises to the surface. Reheat the meat in the degreased sauce, then bring to the table to carve, serving the sauce on the side.
- This recipe yields 8 servings.
- Comments: This cranberry-and-spice version is a tasty twist on an old Yankee favorite, devised by Eunice M. Grohowski of Harwington, Connecticut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 598 | |
| Calories from Fat 385 | 64% |
| Total Fat 42.76g | 53% |
| Saturated Fat 16.18g | 65% |
| Trans Fat 1.6g | |
| Cholesterol 182mg | 61% |
| Sodium 117mg | 5% |
| Potassium 425mg | 12% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.02g | 0% |
| Protein 48.41g | 77% |
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