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A New England-
style feast...
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4
lb |
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boned and rolled bottom round beef roast |
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3
Tbs |
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flour |
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2
tsp |
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Kosher salt |
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¼
tsp |
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fresh ground pepper |
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3
Tbs |
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bacon drippings (or oil) |
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1
cup |
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whole cranberry sauce |
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1
stick |
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cinnamon, broken in half |
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4
whole |
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cloves |
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1
cup |
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beef
broth |
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½
cup |
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prepared horseradish |
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16
pearl |
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onions |
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1
bunch |
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of
carrots, cut into 3" lengths |
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1 |
Dredge roast
in a mixture of flour, salt and pepper; In a
large Dutch oven, brown the roast in bacon
drippings or oil. |
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2 |
Combine
cranberry, cinnamon, cloves, broth and
horseradish; add to meat. Bring mixture to a
boil; cover tightly, reduce heat, and simmer for
2 hours, or until meat is barely tender. |
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3 |
In a
separate skillet, brown the onions and carrots;
add to the meat and cook another 25 minutes, or
until meat and vegetables are tender. |
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Servings: 8 |
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Cooking Tips |
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*Serve with noodles
or potatoes. |
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