Tangy Pot Roast - cooking recipe

Ingredients

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

Preparation

Dredge meat in the flour mixed with the salt and pepper.
Rub the mixture into all surfaces.
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.
Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat.
Bring the mixture to a boil.
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.
Add the carrots and cook 2 minutes longer.
Add drained vegetables to the meat broth.
Cover and cook about 25 minutes longer or until the vegetables and meat are tender.
Serves 7.