Cranberry Pot Roast

Source: Cheap Cooking

1 beef roast
1 onion, sliced
1/3 cup Catalina dressing
1 can jellied cranberry sauce
2 Tbsp butter, softened
2 Tbsp 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. I served this with mashed potatoes and cooked carrots.

All the variations I found of this were on a freezer-cooking list. Most suggested freezing leftover slices in gravy. One variation, by the way, mentioned that you could do this same sauce with a couple of cans of white beans rather than meat for a vegetarian version.