Cranberry Pot Roast

• 1 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon fresh ground black pepper
• 3 lbs chuck roast
• 1/4 cup vegetable oil
• 2 cups beef broth (chicken works too)
• 2 cups red wine
• 1 tablespoon red wine vinegar
• 1 (14 ounce) can whole berry cranberry sauce (approx 1.75c)
• 4 medium carrots, cut in 2 inch pieces
• 2 medium onions, peeled & quartered
• 1 orange, peeled & quartered
• 1/4 cup celery, diced
• 2 whole cloves
• 2 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon thyme, dried
• 1/2 cup butter

1. Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
2. Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
3. For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
4. Discard orange pieces; serve pot roast with gravy & vegetables.

flour, kosher salt, fresh ground black pepper, chuck roast, vegetable oil, beef broth, red wine, red wine vinegar, cranberry sauce, carrots, onions, orange, celery, cloves, garlic, bay leaf, ground cinnamon, thyme, butter

Taken from www.food.com/recipe/cranberry-pot-roast-100808 (may not work)