Tangy Pot Roast

• 1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast
• 3 Tbsp. flour
• 2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 Tbsp. oil or bacon drippings
• 1 c. beef broth
• 1 c. whole berry cranberry sauce
• 1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained
• 1 stick cinnamon, halved
• 4 small cloves
• 16 small white onions
• 1 bunch carrots, cut in 3-inch lengths

1. Dredge meat in the flour mixed with the salt and pepper.
2. Rub the mixture into all surfaces.
3. Heat the oil in a heavy Dutch oven or casserole and brown the meat well on all sides over high heat. Pour off drippings in a pan and reserve.
4. Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat.
5. Bring the mixture to a boil.
6. Cover tightly and simmer gently about 2 hours or until the meat is barely tender. Meanwhile, brown the onions in the reserved drippings in the skillet.
7. Add the carrots and cook 2 minutes longer.
8. Add drained vegetables to the meat broth.
9. Cover and cook about 25 minutes longer or until the vegetables and meat are tender.
10. Serves 7.

rolled beef, flour, salt, freshly ground black pepper, oil, beef broth, cranberry sauce, freshly grated horseradish, cinnamon, cloves, white onions, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440158 (may not work)