And Rightly So!

mmMMmm.
New England Cranberry Pot Roast

This is cranberry pot roast- an old family recipe my Mom got from her Mom…it’s been passed down through my family for decades. I decided to make this for the afternoon meal since my daughters are home. Serve it up over homemade biscuits with brown sugar butter- REALLY- it’s GOOD. I altered the recipe a little several yrs ago by adding the canned cranberry sauce- which just makes the meat more moist and…you only need a fork to eat it.

2 tablespoons All purpose flour
1 teaspoon Salt
1 teaspoon Onion salt
¼ teaspoon Pepper
4 pounds Pot roast
2 tablespoons Shortening
4 Whole cloves
1 2″ stick cinnamon
1 lb fresh cranberries
1 8oz can cranberry sauce
1 tablespoon Vinegar

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, cranberries and 1/2 cup water. Cover tightly and simmer about 2 1/2 hours,or until tender, adding water if necessary.

Spoon off fat. Mix cranberry sauce, vinegar and 2 tbsp. water; add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon.

Make up some biscuits from you’re favorite mix or from scratch. We serve this with candied carrots and green beans. A very hearty and satisfying meal- probably not the healthiest but SO GOOD on a cool day. The aroma of the roast as it cooks is wonderful too!

Pass pan juices with meat for the biscuits. Makes 6 to 8 servings.