Cranberry Chuck Roast

This article appears in the Make It From Scratch carnival at Applehead.

If you are new here, thanks for stopping! I publish a recipe every Sunday to share my interest in food and cooking.

Although it's 85° here today, I'm trying to remember that it's still winter in much of the country. Accordingly, this week's Sunday recipe is a perfect, inexpensive and easy dish for a cold winter's day. It cooks all afternoon, rendering the chuck roast tender and the kitchen warm and smelling delicious!

3-4 lb arm or blade chuck pot roast
3 tablespoons shortening or canola oil
1 teaspoon salt
pepper to taste
3 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon ground cloves
2 cups fresh cranberries
¼ cut hot water

Brown the roast in the shortening in a large ovenproof skillet or Dutch oven; drain. Season the roast with the salt and pepper. Sprinkle with the sugar, cinnamon and cloves. Place 1 cup of the cranberries on top of the roast. Pour ¼ cut water into the skillet. Cover the skilled tightly. Bake at 300-325° for 3 to 3 ½ hours or until the roast is tender, adding additional hot water if needed. Add the remaining 1 cup cranberries. Bake for 5 to 10 minutes longer or until the cranberries are tender. Remoev the roast to a serving platter. Add a small amount of water to the pan drippings. Cook until thickened or until of desired gravy consistency, stirring constantly. Serve with the roast.