Cranberry Pot Roast
Recently, we enjoyed dinner with old friends. They served an outstanding pot roast, cooked in a crockpot. Naturally, I asked for the recipe. As you can see, it's not difficult to make, and oh, the flavor!

• 1 4-pound chuck roast
• 3 cups beef broth
• 1 cup water
• 2 cans cranberry sauce (yep, that smooth, yucky jellied stuff)
• salt and pepper to taste
• 3 Tbs flour (unbleached or all-purpose)
• 2 Tbs vegetable oil
• 12 large sweet onion, chopped

Using a large saucepan, bring beef broth and water to a boil. Stir in the cranberry sauce until dissolved. Pour sauce into a slow cooker set on High. Add onion.

Season beef with salt and pepper, then sprinkle evenly with flour. Heat the vegetable oil in a skillet over medium heat. Brown the meat on both sides, about 2 minutes per side. Transfer roast to the slow cooker. Cook about 4 hours, until roast easily pulls apart.

January 2011