1 2 to 2 1/2 pounds
beef bottom round roast, trimmed of fat
2 tsp cooking oil
1 cup cranberry juice cocktail
1/2 cup beef broth
1/2 tsp. dried thyme, crushed
1 16-ounce package
frozen small whole onions
1/4 cup packed brown sugar
2 cups cranberries
3 TBLS cold water
2 TBLS cornstarch
In a Dutch oven quickly brown
meat in hot oil over medium-high heat,
turning to brown on all
sides, Remove from heat.
Pour cranberry juice and
beef broth over the meat. Add the thyme.
Roast, covered in a 325
degree oven for 1 hour. Stir onions and brown
sugar into the pan juices.
Roast meat, covered for 1 to 1 1/4 hours more, or until
meat and onions are tender.
Transfer meat to a serving platter,reserving juices.
Cover meat to keep warm.
Strain pan juices,If neccesary,
add enough water to measure 2 cups liquid.
Return to Dutch oven.Stir
in cranberries and onions.Bring to boiling. stir
together cold water and
cornstarch. stir into mixture in Dutch oven. Cook
and stir until thickened
and bubbly. Cook and stir for 2 minutes more.
Serve over meat. Makes 10
servings.
Nutrition facts per serving:
205 calories, 5 g total
fat (2 g saturated fat) 58 mg cholesterol, 85 mg sodium,
16 g carbohydrate, 2 g fiber,
22 g protein. Exchanges: 3 lean meat, 1 fruit