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Ingredients
- 3/4 c. fresh cranberries
- 1/4 c. sugar
- 1/2 c. water
- 2 tbsp. flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 pound round rump beef roast
- 2 tbsp. oil
- 1 c. beef broth
- 1/2 c. grated horseradish
- 3 whole cloves
- 1 cinnamon stick
- 12 sm. white onions
- 12 baby carrots, cut in 2 inch lengths
- Juice from 1/4 lemon
Directions
- Combine the cranberries, sugar and water in a saucepan. Simmer over medium heat for 10 min. Season flour with salt and pepper. Lb. flour mix into sides of beef. Heat oil in heavy 5 qt Dutch oven. Add in floured meat and brown proportionately on all sides. Carefully drain off fat and throw away. Add in beef broth, horseradish, cranberries, cloves and cinnamon stick. Cover the pot. Reduce heat to low and cook meat for 2 hrs. Add in the onions and carrots. Stir to mix well. Cover and cook another 20 to 30 min till vegetables are tender. Add in a few drops of lemon juice to taste. Let roast stand for 15 min before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 66 | 27% |
| Total Fat 7.52g | 9% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 469mg | 20% |
| Potassium 489mg | 14% |
| Total Carbs 42.95g | 11% |
| Dietary Fiber 6.3g | 21% |
| Sugars 26.27g | 18% |
| Protein 3.86g | 6% |
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