Bay State Buffalo Pot Roast

• 1 1/4 c. fresh or frozen cranberries
• 1/3 c. sugar
• 3/4 c. water
• 3 to 4 lb. buffalo roast
• 4 c. hot water
• 2 large (4 small) bouillon cubes
• 1/2 c. horseradish
• 6 whole cloves
• 4 cinnamon sticks
• 3 onions, quartered
• 4 carrots, cut into 3-inch sticks
• salt and pepper

1. In a large pot, cook cranberries with sugar in 3/4 cup water for 10 minutes.
2. Place buffalo roast into pot.
3. Add hot water, bouillon cubes, horseradish, cloves and cinnamon sticks.
4. Stir. Cover pot and bring to boil.
5. Lower heat, tilt cover and keep meat 3/4 covered with liquid.
6. Add water and bouillon, if necessary. Turn meat occasionally.
7. Cook gently for 1 1/2 hours.
8. Remove meat from pot and slice.
9. Return slices (1/2 to 1-inch thick) to pot. Continue cooking gently for 1/2 hour.
10. Add onions and carrots. Season with salt and pepper.
11. Cook gently 1/2 hour or until vegetables and meat are tender.

cranberries, sugar, water, buffalo roast, hot water, bouillon cubes, horseradish, cloves, cinnamon sticks, onions, carrots, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266263 (may not work)