Cranberry Pot Roast
1 beef roast
1 onion, sliced
1/3 cup Catalina or French salad dressing
1 can jellied cranberry sauce
2 Tbs butter, softened
2 Tbs flour
Trim the fat from the roast and put in the crockpot. Put the onion slices on top of the roast. Mix together the cranberry sauce and dressing and pour over the roast. Cover and cook on low all day, until done. (Or cook half the day on high.) Remove the roast from the crockpot.
Mix together the butter and flour and whisk into the gravy. Turn the crockpot on high and cover for 10 minutes or so. Slice the roast in 1/4 slices and serve with the gravy.
Note: Instead of an onion, you can use a packet of dried onion soup. If you don't have the dressing, you can skip it.
