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1
Put the butter in a casserole or a skillet and turn the heat to medium-high.
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2
Put the sugar on a plate and dredge the meat in it until all the surfaces are coated.
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3
Reserve the remaining sugar.
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4
When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns.
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5
When the meat is nicely browned, add the vinegar and cook for a minute, stirring.
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6
Add the cranberries and remaining sugar and stir.
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7
Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet.
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8
Juice the orange and add the juice also, along with a pinch of cayenne.
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9
Turn the heat to low and cover; the mixture should bubble but not furiously.
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10
Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender.
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11
When the meat is done, taste and adjust the seasoning if necessary.
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12
Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
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13
With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.
