2 tbsp all purpose flour
1 tsp salt
1 tsp onion salt
1/4 tsp pepper
4 lb pot roast
2 tbsp shortening
4 whole cloves
1 2 stick cinnamon
1 can (16 oz) whole cranberry
1 sauce
1 tbsp vinegar
Directions
Combine first 4 ingredients;rub into roast,using all flour mixture.In
Dutch oven,slowly brown meat on all sides in hot shortening.Remove
from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and
simmer about 2 1/2 hours,or until tender,adding water if
necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp.
water;add to meat.Cover and cook 10 to 15 minutes more.Remove
cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.
Servings: 8 servings
New England Cranberry Pot Roast Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dutch Oven; Fruit; Meat
The History of Recipes
We can track the history of meal recipes way back into history, at least as far back as pharonic Egypt, and possibly even further. However, mostly, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
As we move on, there were two interesting cookery books from the 1300s : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is popular today, but rather accounts of the types of food cooked for the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new herbs and spices created a torrent in manuscripts on food, many of which still exist in private cookery archives. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this New England Cranberry Pot Roast recipe.
