New England Cranberry Pot Roast



6 to 8 servings



2 tbsp. all-purpose flour
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
4 lbs. pot roast
2 tbsp. shortening
4 whole cloves
1 stick cinnamon
1 can (16) whole cranberry
1 tbsp. 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 and 1/2 cup water. Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if ecessary. Spoon off fat. Mix cranberry sauce,vinegar and 2 tbsp. water; add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon; spoon off fat. (When serving.) Pass pan juices with meat.

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1 Recipe Reviews


montuos reviewed New England Cranberry Pot Roast on December 8, 2004

My household really loves this one. I tried adding some garam masala to the flour mixture (I know that sounds weird, but it's really just sweet spices plus pepper), and that came out so well, I've written it in to stay. Another time I baked it with cubes of acorn squash in the gravy, and that was ok too, but I wouldn't do it every time.