Ingredients
2.5 lbs bottom round roast
2 Tbsp. olive oil
3/4 c. fresh cranberries
1/4 c. sugar
1/2 c. water
2 Tbsp. flour
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1 c. beef broth
1/3 c. horseradish
3 whole cloves
1 cinnamon stick
1/2 lb. carrots, in 1/2 inch chunks
3 medium potatoes, cubed
2 sticks celery, chopped
1/4 tsp. lemon juice
Preparation
Simmer cranberries, sugar and water for 10 minutes until saucy and cranberries have popped. Combine flour, salt and pepper and pound into the roast. Heat the oil in a large pot. Sear the roast in the oil and then drain off the excess fat and oil. Add broth, horseradish, cranberries, cloves, and cinnamon. Cover and cook on low for 2 hours. Add veggies with about 1 hour left. Add lemon juice and let meat stand 15 minutes before serving.
