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Peninsula Cranberry Pot Roast

Source of Recipe


Adapted from Pacific Northwest the Beautiful Cookbook






List of Ingredients



• 1/2 cup flour
  
• 2 tsp salt
  
• 1/4 tsp black pepper
  
• 3-1/2-lb. boneless chuck roast
  
• 1/4 cup vegetable oil
  
• 2 stalks celery, diced
  
• 2 cloves garlic, minced
  
• 2 cups dry red wine
  
• 3 cups beef broth or stock
  
• 1 Tbsp red wine vinegar
  
• 1 (16-oz.) can whole-berry cranberry sauce
  
• 1 orange, unpeeled, quartered
  
• 4 medium carrots, peeled and cut in 2-inch pieces
  
• 2 onions, peeled and quartered
  
• 2 cloves
  
• 1 bay leaf
  
• 1/4 tsp ground cinnamon
  
• 1/2 tsp dried whole thyme
  
• *
  
• -- Gravy --
  
• 4 cups reserved pot roast cooking liquid
  
• 3 to 4 Tbsp butter
  
• 1/4 cup reserved seasoned flour
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. To make the pot roast: Combine the flour, salt and pepper; rub into the surface of the meat, coating well. (Reserve the leftover seasoned flour for the gravy.) Heat the oil in a large Dutch oven over moderately high heat until hot.
   
   
2. Brown the roast well on all sides, about 2 minutes per side, 6 to 7 minutes total browning time. Add the celery and garlic and cook, stirring, for 30 seconds or so. Pour in the wine while scraping up the browned bits on the bottom of the pan. Add the remaining pot roast ingredients. Bring to a boil; cover, reduce heat to low and simmer over low heat 3 to 3-1/2 hours or until fork tender.
   
   
3. To make the gravy: Measure out 4 cups of the pot roast cooking liquid. Melt the butter in a medium, heavy-bottom saucepan over moderate heat. Measure out 1/4 cup of the reserved seasoned flour and whisk into the butter. Cook for 1 minute, then vigorously whisk in the reserved cooking liquid. Cook, whisking often, until thickened and free of lumps. Season with salt and pepper, as desired.
   
   Remove roast to a serving dish and arrange the carrots and onions around it. (Discard the orange pieces.) Serve slices of roast topped with gravy and garnished with cooked vegetables.
   
   Serves 6