Shelburne Innkeeper’s Cranberry Pot Roast
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
One 3 to 4-pound beef pot roast
3 Tablespoons oil
1 small yellow onion, sliced thinly lengthwise
1 large clove garlic, minced
4 whole cloves
2 inches stick cinnamon
1/2 cup beef broth
Cranberry Sauce
Combine flour, salt and pepper and rub into pot roast on all sides, using all of the mixture. In Dutch oven, heat oil and slowly brown onions and garlic until translucent and limp in hot oil. Remove from heat. Add cloves, stick cinnamon, pre-cooked onion and garlic and beef broth to pot roast. Cover tightly and simmer about 2-1/2 hours or until tender, adding more broth, if necessary. Spoon off fat. Add Cranberry Sauce and heat through before serving.
Cranberry Sauce:
12-oz. cranberries
1 cup water or Pinot Noir wine
1 cup sugar
1 orange with peeling, sliced in circles as thinly as possible, seeds removed
6 whole cloves
1 whole stick cinnamon
Add sugar to water or wine and bring to a boil. Then add cranberries and the rest of the ingredients. Allow to come to a boil, then simmer gently for 15 to 20 minutes.
Submitted by Laurie Anderson, co-owner of The Shelburne Inn and China Beach Retreat.
