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1
Please note this recipe can be made a couple of ways.
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2
These directions are for the stove top (crock pot instructions are at the very bottom of the instructions section):
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Combine flour, garlic, and pepper.
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Rub this mixture all over the pot roast, making sure to use all the flour mixture.
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In a skillet over medium-high heat, brown the pot roast on all sides and then place in a Dutch oven.
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6
Add cloves, cinnamon, and 1 cup water to pot.
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Bring the pot to a simmer, cover, reduce heat to medium and cook for 3 hours or until meat is tender.
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At 3 hours, mix the cranberry sauce and vinegar together and pour over meat.
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Cook for 1/2 hour longer.
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10
Remove meat and bring sauce mixture to a boil and allow to thicken for 15 minutes longer, stirring frequently.
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Serve with mashed potatoes and a green veggie.
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(Garlic mashed potatoes with this is to die for).
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If you want to use a crock pot please brown the meat the same way then transfer to the Crockpot, add cloves and cinnamon and only 1/2 cup of water and cook on low for 6-8 hours or high for 3-4 hours.
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14
With 30 minutes of cook time remaining, mix the cranberry sauce and vinegar together and pour over meat.
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15
Cook for 1/2 hour longer.
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16
Remove meat and in a saucepan, bring sauce mixture to a boil and allow to thicken for 15 minutes longer, stirring frequently.
