Autumn Pot Roast..

AUTUMN POT ROAST

Ingredients

1 boneless beef rump roast (about 3 lbs), tied
1/4 tsp salt
1/4 tsp pepper
2 tsp canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained

1 cinnamon stick (3 in.)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1-1/2 lbs), peeled and cut into 3/4-in. cubes
16 baby carrots
4 tsp cornstarch
2 tbsp cold water




Instructions
Sprinkle meat with salt and pepper. In a Dutch oven, brown the meat in oil. 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. Remove from the heat.
Add the broth and horseradish; pour over meat. 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. Add to Dutch oven. Cover and bake at 325 for 2 hours.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add the sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. 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). Remove the meat and vegetables; keep warm. Discard spice bag.
Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with meat and vegetables.