Salt and pepper the roast beef and sear it. Let the garlic stew briefly, then deglaze with cranberry juice and, depending on the size of the roast, let it stew in a closed pot for about 1.5 hours. Then thicken the sauce and season to taste.
The combination of the sweet and sour cranberry juice and the garlic cloves gives it a wonderful aroma. Mashed potatoes and buttered corn go well with this roast.
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