Spicy Pot Roast with Cranberries
1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
1 (3-pound) boneless chuck roast
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good red wine vinegar
12 ounces fresh or frozen cranberries
2 cinnamon sticks
2 tablespoons grated horseradish
Put butter in casserole or skillet and turn heat to medium-high. Put sugar on a plate and dredge the meat in it until all surfaces are coated. Reserve remaining sugar. When butter foam subsides, brown meat on all sides (about 15 minutes), seasoning it with salt and pepper as it browns.
When meat is browned, add vinegar and cook 1 minute, stirring. Add cranberries and remaining sugar and stir. Strip zest from the orange (you can do it in broad strips with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with cinnamon sticks and horseradish. Turn heat to low and cover (mixture should bubble but not furiously).
Cook, turning meat and stirring about every 30 minutes, 2 hours or longer, or until meat is tender. When meat is done, taste and adjust seasoning if necessary. Turn off heat and let roast rest a few minutes. Remove cinnamon sticks and discard, then carve and serve, with the sauce.