This pot roast recipe is attributed to the Shakers, a religious sect that flourished in the 19th century practicing celibacy and communal living. The last surviving Shakers (three of them) live in the Sabbathday Lake Shaker Village in New Gloucester, Maine, not far from our summer camp. I enjoy stopping by to purchase the herbs they grow. I first ate Shaker Cranberry Pot Roast about a dozen years ago at the New England Inn in Intervale, NH. New Hampshire once had a thriving Shaker community in Canterbury. When the New England Inn closed its dining room, I decided I needed to make this pot roast at home, so I researched some recipes and developed this one. Served with creamy mashed potatoes, this is a real New England "mommy meal."
Shaker Cranberry Pot Roast1 cup fresh cranberries
½ cup sugar
½ cup water
2- to 3-pound chuck roast
2 tablespoons oil
Ground pepper to taste
1 large onion, chopped
2 large carrots, peeled and chopped
1 cup beef broth
3 whole cloves
1 cinnamon stick
1 bay leaf
In a small saucepan, cook cranberries, sugar and water for about 10 minutes. Set aside. In a Dutch oven, sear the beef in hot oil. Remove. Add chopped onions and carrots. Cook until tender. Return beef to pot and sprinkle with pepper. Add beef broth, cloves, cinnamon stick and bay leaf. Pour cranberry sauce over beef. Place lid on pot and bring to a boil; then lower the heat to simmer. Allow beef to braise for at least 2-1/2 hours, or until it is meltingly tender. Allow meat to rest for 15 minutes before serving. Serves six.
