Cranberry Pot Roast

Cranberry Pot Roast

“A tangy change for a pot roast with gravy that’s a wonderful surprise!”


3-4 pound beef roast (blade or chuck)
1/2 cup Kroger flour
2 teaspoon Kroger salt
1/2 teaspoon Accent or MSG
1/8 teaspoon pepper
2 cups (1/2 pound) cranberries
1/4 cup Kroger shortening
3/4 cup water
12 whole cloves
2 tablespoons sugar

Dutch oven with a tight cover


  1. Coat the roast evenly with a mixture of flour, salt, MSG, and pepper.
  2. Heat shortening in a Dutch oven and brown meat slowly over medium heat (turning to brown all sides).
  3. Sort and wash cranberries and cook with 1/2 cup water in a saucepan for about 5 minutes (until skins just pop).
  4. Pour cranberry mixture on top of browned meat. Add cloves and 1/4 cup of water.
  5. Tightly cover and cook over low heat (or in a 325-degree oven) for three hours. Add more water while cooking if necessary. 
  6. Remove meat when tender and strain remaining drippings, adding water to make 1 1/2 cups of liquid. Add 2 tablespoons sugar and thicken as usual for gravy. Ummmmmm!

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