Ingredients
1/2 cup all-purpose flour1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper1 boneless rump or chuck roast (about 3-1/2 pounds)3 tablespoons canola oil2 cups beef broth1 medium onion, gratedPinch ground cinnamonPinch ground clovesCRANBERRY SAUCE:2 cups fresh or frozen cranberries1 small navel orange, peeled and diced1/2 cup sugar1 tablespoon red wine vinegar
Preparation
Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender.
Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes.
Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes.
Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.
