Put
the butter in a casserole or a skillet and turn the heat
to medium-high. Put the sugar on a plate and dredge the
meat in it until all the surfaces are coated. Reserve the
remaining sugar. When the butter foam subsides, brown the
meat on all sides--this will take about 15 minutes--seasoning
it with salt and pepper as it browns.
When
the meat is nicely browned, add the vinegar and cook for
a minute, stirring. Add the cranberries and remaining sugar
and stir. Strip the 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 a pinch of cayenne. Turn the heat
to low and cover; the mixture should bubble but not furiously.
Cook,
turning the meat and stirring about every 30 minutes, for
2 hours or longer, or until the meat is tender. When the
meat is done, taste and adjust the seasoning if necessary.
Turn off the heat and let the roast rest for a few minutes,
then carve and serve, with the sauce.
With
Minimal effort: Faster Pot Roast with Cranberries: Substitute
a 2- to 3-pound piece of tenderloin (filet mignon) for the
chuck or brisket and reduce the cooking time to about 1
hour, or until the internal temperature is 125 to 130 degrees
(medium-rare); you can cook it longer than that if you like.
