Amish Thanksgiving Cranberry Roast with Gravy

A holiday favorite, this is a great meal year round. The cinnamon gives it a special taste that is unforgettable. You will crave this!

Ingredients

2 tbsp. vegetable oil
1 (4 lb.) boneless beef pot roast
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. pepper
1/3 cup water
2 tsp. salt
1 (16 oz.) can whole berry cranberry sauce
2 tsp. cornstarch
2 tbsp. water

Methods/Steps

In 8-quart Dutch oven over medium high heat add vegetable oil.
Cook beef pot roast until browned on all sides.
Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt.
Heat to boiling.
Reduce heat to low; cover and simmer 2 hours turning meat occasionally.
About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender.
When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tbsp. of water until blended.
Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.

Additional Tips

Ready in 3 hours

Makes

12 servings