Cranberry Pot Roast

16-oz. can tomato sauce
16-oz. can jellied cranberry sauce
1 t. horseradish
1 t. dry mustard
3 t. apple cider vinegar
1/4 c. cranberry juice
1 T. vegetable oil
3-lb. boneless chuck roast, trimmed

Combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, juice and oil in a Dutch oven and bring to a boil. Simmer, uncovered, 5 minutes. Place the roast into the pan with the sauce and cover. Simmer over low, basting every so often, for 2 to 3 hours, until meat is very tender. Transfer roast to a serving platter. Allow the sauce to cook down to desired thickness. Spoon some over the roast and save some as extra sauce. Cut roast across the grain into thick slices before serving. Makes 6 to 8 servings.

Vermont Potato Soup

1 c. onions, chopped
1 clove garlic, minced
3 T. butter
4 c. chicken broth
4 potatoes, cubed
2 T. fresh parsley, chopped salt and pepper to taste
2 c. shredded Cheddar cheese
Garnish: 4 slices bacon, crisply cooked and crumbled
3/4 c. croutons, crushed

Combine onions, garlic and butter in a Dutch oven; cook for 5 minutes. Blend in chicken broth, potatoes, parsley, salt and pepper; simmer, covered, for 20 minutes. Remove from heat. Spoon mixture in a food processor and puree small amounts at a time. Place soup back in Dutch oven; stir in Cheddar cheese, heating through. Combine bacon and croutons; sprinkle over soup before serving. Makes 6 servings.