Fresh Cranberry Sauerbraten - cooking recipe

Ingredients

1 (4 to 5 lb.) beef pot roast
2 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. salad oil
2 medium onions, thinly sliced
2 c. fresh cranberries
1/2 c. sugar (I use 3/4 c.)
2 1/2 Tbsp. vinegar
1 1/2 c. water
1/8 tsp. ground cloves
dash of garlic powder
1 1/2 Tbsp. cornstarch
2 Tbsp. water

Preparation

Season meat with salt and pepper.
Heat oil in heavy skillet or Dutch oven.
Brown meat on all sides in oil.
Add onions, cranberries, sugar, vinegar, 1 1/2 cups water, cloves and garlic powder.
Simmer, covered, 2 to 2 1/2 hours, or until tender. Remove meat to platter; keep warm.
Mix cornstarch to smooth paste with 2 tablespoons water; stir into cranberry mixture. Cook, stirring constantly, until gravy thickens and clears.
Serve with hot pot roast and mashed potatoes.