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Cranberry Pot Roast
2 tb All-purpose flour
4 lb Beef pot roast (boneless chuck or rump)
3 tb Solid vegetable shortening
1 cn Whole-berry cranberry sauce
1 Cinnamon stick
Salt and pepper; to taste
Rub the flour into the roast. Melt the shortening in a Dutch oven. Brown the roast in the shortening, turning it to brown all sides. Reduce the heat and add the remaining ingredients (see my note). Cover and simmer for at least 3 hours, turning once or twice during the cooking. When the meat is tender, remove from pan. Strain the drippings and discard the spices. Allow the drippings to cool and skim off the fat that rises to the surface. Reheat the meat in the degreased sauce, then bring to the table to carve, serving the sauce on the side.