Recipe: Berry Spicy Pot Roast (using cranberry sauce, Women's Circle, 1980's)

BERRY SPICY POT ROAST

2 tbsp. flour
1 tsp. onion salt
1/2 tsp. rosemary leaves
1/4 tsp. black pepper
1 (4 1/2 lb.) beef pot roast
2 tbsp. vegetable oil
1/2 cup water
1 (1 lb.) can whole berry cranberry sauce
2 tbsp. lemon juice
1 tbsp. corn starch dissolved in cold water

Combine flour, onion salt, rosemary and black pepper. Rub evenly over roast.

In a 4-5 quart Dutch oven, heat oil over medium heat; add roast and brown on all sides.

Add 1/2 cup water, cover and simmer for 2 hours.

Stir in cranberry sauce and lemon juice; continue to cook, covered an additional 20 minutes or until meat is tender.

Remove meat to a large platter, skim any fat from juices. Stir in corn starch and cook, stirring until thickened.

Pour gravy into a gravy bowl and serve with the meat.

Makes 6-8 servings
Source: Recipe booklet: Women's Circle Home Cooking Christmas Cooking 1986