COUNTRY FOOL POT ROAST
Serves 4 to 6

1 tablespoon butter or olive oil
1 3-lb. chuck roast
Salt and pepper to taste
1/2 cup sherry or wine vinegar
1 jar Cranberry Fool
1 lime, zested and juiced
Cayenne to taste

Put butter or oil in a casserole or skillet and turn heat to medium-high.
When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
When meat is well browned, add vinegar, cook for 1 minute, stirring, then stir in Cranberry Fool.
Add lime zest, lime juice and a pinch of cayenne.
Turn heat to low, and cover pan. Check that mixture bubbles moderately. Cook for at least 2 hours; it is done when tender.
Taste and adjust seasonings, if necessary.
Remove roast from heat, rest for a few minutes, then carve and serve.
Pass sauce at table.