Fresh Cranberry Sauerbraten

• 1 (4 to 5 lb.) beef pot roast
• 2 tsp. salt
• 1/8 tsp. ground black pepper
• 2 Tbsp. salad oil
• 2 medium onions, thinly sliced
• 2 c. fresh cranberries
• 1/2 c. sugar (I use 3/4 c.)
• 2 1/2 Tbsp. vinegar
• 1 1/2 c. water
• 1/8 tsp. ground cloves
• dash of garlic powder
• 1 1/2 Tbsp. cornstarch
• 2 Tbsp. water

1. Season meat with salt and pepper.
2. Heat oil in heavy skillet or Dutch oven.
3. Brown meat on all sides in oil.
4. Add onions, cranberries, sugar, vinegar, 1 1/2 cups water, cloves and garlic powder.
5. Simmer, covered, 2 to 2 1/2 hours, or until tender. Remove meat to platter; keep warm.
6. Mix cornstarch to smooth paste with 2 tablespoons water; stir into cranberry mixture. Cook, stirring constantly, until gravy thickens and clears.
7. Serve with hot pot roast and mashed potatoes.

beef, salt, ground black pepper, salad oil, onions, fresh cranberries, sugar, vinegar, water, ground cloves, garlic, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688132 (may not work)