Autumn Pot Roast

Directions

1. 1
   Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil.
2. 2
   Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes.
3. 3
   Remove from the heat.
4. 4
   Add the broth and horseradish; pour over meat.
5. 5
   Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
6. 6
   Add to Dutch oven. Cover and bake at 325° for 2 hours.
7. 7
   Meanwhile, in a large saucepan, bring 6 cups water to a boil.
8. 8
   Add pearl onions; boil for 3 minutes.
9. 9
   Drain and rinse in cold water; peel and set aside.
10. 10
    Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer.
11. 11
    Add carrots and onions; cover and cook 30-40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
12. 12
    Remove meat and vegetables; keep warm. Discard spice bag.
13. 13
    Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan.
14. 14
    Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
15. 15
    Serve with meat and vegetables.