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Cranberry Pot Roast




  1. In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.
  2. Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender.
  3. When roast is done, remove to cutting board.
  4. In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.
  5. Slice meat and serve with gravy.

Serves 12.


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