Spicy Pot Roast with Cranberries

Ingredients

• 1 tablespoon butter or cooking oil
• 1/2 cup sugar
• 3 lb. boneless chuck roast
• Salt and pepper
• 1/2 cup sherry or red wine vinegar
• 12 oz. fresh or frozen cranberries
• 1 orange
• 2 cinnamon sticks
• 2 tablespoons horseradish

Directions

1. Put butter in a Dutch oven or skillet and turn heat to medium-high. Dredge the meat in sugar until all surfaces are coated. Reserve remaining sugar. When butter foam goes down, brown meat on all sides, seasoning it with salt and pepper as it browns.
2. When meat has browned, add the vinegar and cook 1 minute. Add cranberries and remaining sugar and stir. Strip zest from the orange and add to Dutch oven. Juice the orange and add the juice to the skillet along with the cinnamon sticks and horseradish. Turn heat down to a simmer.
3. Cook, turning meat and stirring about every 30 minutes, for about 2 hours, or until meat is tender. Adjust salt and pepper, if necessary.
4. Turn off heat and let the meat rest about 10 minutes. Discard cinnamon sticks. Carve roast and serve with the sauce.