CRANBERRY ROAST BEEF

[nverland]

CRANBERRY ROAST BEEF
Prep Time 20 minutes Cook Time 2 hours 30 minutes Servings 8 servings

INGREDIENTS
4 pounds boned and rolled bottom round beef roast
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable or canola oil (see Recipe Notes below)
1 cup whole cranberry sauce
1 cup beef broth
1/2 cup prepared horseradish
1 stick cinnamon (broken in half)
4 whole cloves
16 whole, peeled pearl onions (can use frozen or fresh)
1 bunch carrots, peeled and cut into 3-inch lengths

INSTRUCTIONS
Dredge the roast in a mixture of flour, salt and pepper. Heat the oil in a large Dutch oven, and brown the roast on all sides over medium heat.
In a medium bowl, combine the cranberry sauce, broth, horseradish, cinnamon stick and cloves; pour over the roast in the Dutch oven. Bring the mixture to a boil- then cover tightly, reduce heat, and simmer on low for 1½ hours, or until the meat is almost tender. Sprinkle the carrots and onions around the roast, and then cover again and cook for an additional 45 minutes to 1 hour- until the vegetables are cooked through and the beef is tender.

NOTES
*If you happen to have bacon drippings, use that instead of oil for browning the roast.
*Serve with noodles or potatoes.