A spicy-sweet pot roast, perfect for dinner on a winter evening. The Churchill House Inn, Brandon, Vermont
Yield:
Serves 6-8Ingredients
4 to 5 pounds beef roast (rump or round is good)
2 tablespoons vegetable oil or bacon grease
Flour
1/2 pound cranberries
1 cup water
1 cup sugar
1 large onion, chopped
2 cinnamon sticks (each 3 inches long), broken
1/2 cup red wine
1-1/2 cups beef broth
2 tablespoons horseradish
Instructions
Place roast and oil in heavy Dutch oven. Brown well over medium heat. Pour off fat and combine with an equal amount of flour. Reserve. Combine cranberries, water, and sugar, bring to boil and simmer 10 minutes. Stir in remaining ingredients and pour over roast. Simmer 3-4 hours. Strain liquid and combine with reserved fat and flour. Heat gently until sauce thickens.
Serve with roast.
