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New England Cranberry Pot Roast

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons all-purpose flour
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1 teaspoon salt
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1 teaspoon onion salt
¼ teaspoon black pepper
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4 pounds beef roast, pot roast
*
2 tablespoons vegetable shortening
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4 Whole cloves
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1 stick cinnamon
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1 can cranberries
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1 x sauce
*
1 tablespoon vinegar
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Ingredients

Amount Measure Ingredient Features
3E+1 ml all-purpose flour
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5 ml salt
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5 ml onion salt
1.3 ml black pepper
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1.8 kg beef roast, pot roast
*
3E+1 ml vegetable shortening
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4 Whole cloves
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113 g cinnamon
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1 can cranberries
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1 x sauce
*
15 ml vinegar
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Directions

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 ½ cup water.

Cover tightly and simmer about 2½ hours, or until tender, adding water if necessary.

Spoon off fat. Mix cranberry sauce, vinegar and 2 tablespoon water;add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 3382% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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