Cranberry Pot Roast - cooking recipe

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 -6 lbs rump steak or 5 -6 lbs bottom round beef roast
vegetable oil
1 cup dry white wine or 1 cup water
1 stick cinnamon, broken into 3 pieces
10 whole cloves
2 cups cranberries
1 cup water
1/2 cup sugar
GRAVY
1/4 cup cornstarch
1/2 cup dry red wine
2 cups beef stock
salt & freshly ground black pepper

Preparation

PREHEAT THE OVEN to 350\u00b0F.
COMBINE THE FLOUR, salt, and pepper and thoroughly coat the roast in the seasoned flour. Over medium-high heat, heat about 1/4 inch of oil in the bottom of a heavy Dutch oven or other heavy pan large enough to hold the roast. Add the roast and brown well on all sides. Add the wine, cinnamon stick, and cloves. Cover the pan and roast in the oven until the meat is quite tender, 3 to 3 1/2 hours.
COOK THE CRANBERRIES while the meat is roasting. In a small pan, combine the cranberries, water, and sugar and simmer, stirring often, just until the sugar has dissolved and the berries begin to burst. Set aside.
WHEN THE ROAST IS TENDER, remove the pan from the oven and carefully ladle out and reserve all but about 1/2 inch of the pan drippings. Pour the cranberries and their liquid over the roast and return it to the oven, uncovered, for about 30 minutes.
MAKE THE GRAVY while the roast is finishing. Put the reserved pan drippings in a small saucepan. In a small bowl, stir together the cornstarch and wine. Add this mixture and the beef stock to the saucepan. Cook over medium heat, stirring constantly, just until the sauce thickens. Season to taste with salt and pepper.
TRANSFER THE ROAST to a carving board and cut into thick slices. Arrange the slices on a serving platter and spoon the cranberries and remaining pan drippings over. Serve immediately, passing the gravy separately.