Tangy Pot Roast

Name: Tangy Pot Roast
Ingredients: 1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast; 3 Tbsp. flour; 2 tsp. salt; 1/4 tsp. freshly ground black pepper; 3 Tbsp. oil or bacon drippings; 1 c. beef broth; 1 c. whole berry cranberry sauce; 1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained; 1 stick cinnamon, halved; 4 small cloves; 16 small white onions; 1 bunch carrots, cut in 3-inch lengths

12 ingredients

10 steps

Ingredients

1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast
3 Tbsp. flour
2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. oil or bacon drippings
1 c. beef broth
1 c. whole berry cranberry sauce
1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained
1 stick cinnamon, halved
4 small cloves
16 small white onions
1 bunch carrots, cut in 3-inch lengths

Directions

1

Dredge meat in the flour mixed with the salt and pepper.
2

Rub the mixture into all surfaces.
3

Heat the oil in a heavy Dutch oven or casserole and brown the meat well on all sides over high heat. Pour off drippings in a pan and reserve.
4

Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat.
5

Bring the mixture to a boil.
6

Cover tightly and simmer gently about 2 hours or until the meat is barely tender. Meanwhile, brown the onions in the reserved drippings in the skillet.
7

Add the carrots and cook 2 minutes longer.
8

Add drained vegetables to the meat broth.
9

Cover and cook about 25 minutes longer or until the vegetables and meat are tender.
10

Serves 7.