Pot Roast With Cranberry Sauce

• 1/2 cup all-purpose flour
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless rump or chuck roast (about 3-1/2 pounds)
• 3 tablespoons canola oil
• 2 cups beef broth
• 1 medium onion, grated
• Pinch ground cinnamon
• Pinch ground cloves
• 2 cups fresh or frozen cranberries
• 1 small navel orange, peeled and diced
• 1/2 cup sugar
• 1 tablespoon red wine vinegar

1. Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender.
2. Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.
3. Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.
4. Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

allpurpose, garlic, salt, pepper, boneless rump, canola oil, beef broth, onion, ground cinnamon, ground cloves, cranberries, orange, sugar, red wine vinegar

Taken from www.tasteofhome.com/recipes/pot-roast-with-cranberry-sauce/ (may not work)