Recipe for Cranberry Pot Roast


    Cranberry Pot Roast

    2 tablespoons vegetable oil
    1 (4 pound) boneless beef pot roast
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon pepper
    1/3 cup water
    2 teaspoons salt
    1 (16 ounce) can whole berry cranberry sauce
    2 teaspoons cornstarch
    2 tablespoons water

    In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.

    Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.

    In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.

    Slice meat and serve with gravy.

    Serves 12.