(Carla Hotz, Dunwoody, GA)
5 to 7 lb.
Beef Shoulder Roast
2 cans Cranberry Sauce
1 cup ketchup
3 10 oz. bottle Ginger Ale
Sauce, ketchup and Ginger Ale and pour over the roast.
Hint: If you want more gravy you can simply increase quantities of the
Cover with Aluminum Foil!!
Cook for about 2.5 hours on 350 F (a little more if necessary until it
becomes really tender but not dry - do not overcook).
Let cool down, remove roast and slice thinly.
Transfer gravy into a clean dish.
Place sliced meat into the gravy - allowing gravy to spread between the
Recover with Aluminum Foil.
Important: Let the meat soak in the gravy overnight (or you can freeze
it days before).
Warm up at
about 200 F (low heat) for about 3-5 hours.
Serve and enjoy!