Cranberry Pot Roast

• 4 -5 lbs boneless chuck roast, wipe dry
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons oil
• 2 cups onions, chopped
• 2 cups fresh cranberries, rinsed and drained
• 1 (10 ounce) can condensed beef broth
• sugar
• 1 beef bouillon
• pepper
• salt

1. Sprinkle roast with salt and pepper.
2. Heat butter and oil in Dutch oven until hot.
3. Brown meat on all sides over medium heat.
4. Pour off all pan drippings.
5. Return roast to pan.
6. Add onions, cranberries and beef broth.
7. Bring to boil.
8. Reduce heat, cover, and simmer 2 1/2 hours, turning once or twice.
9. Remove meat to a platter.
10. Skim excess fat from pan juices.
11. Pour juices into electric blender and puree.
12. Season gravy to taste with sugar, bouilon, salt and pepper.
13. Slice meat and put back in pan with sauce.
14. Simmer 1/2 hour more.

chuck roast, salt, pepper, butter, oil, onions, fresh cranberries, condensed beef broth, sugar, beef bouillon, pepper, salt

Taken from www.food.com/recipe/cranberry-pot-roast-182845 (may not work)