Cranberry Pot Roast

Mr. Robert A. Gahran

• 5 – 6 lbs. of chuck
• 3 1/2 c. cranberry juice
• 1 lb. fresh cranberries or 2 cans whole cranberry sauce
• Salt
• Flour
• Cornstarch

Trim all fat and suet from beef. Melt the fat in a dutch oven or heavy pot. Remove pieces of fried fat, wash and dry chuck meat. Rub the meat with flour and salt. Brown the meat slowly on all sides in fat. Preheat oven to 350 degrees. When meat has been browned, add cranberry juice. Cover pot. Put the meat in the covered pot in the oven. Reduce the heat to 300 degrees. Bake about two hours. Add washed cranberries or the 2 cans of whole cranberry sauce. Bake 1 1/2 hours longer or until done. Remove meat from pot. Heat juice on burner. Add 1 tablespoon cornstarch to 1/2 cup of cranberry juice to make gravy.