1 (4 lb.) pot roast
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. oil
4 oz. horseradish
1 c. whole cranberry sauce
1 stick cinnamon, broken in 2
4 whole cloves
1 c. beef broth
16 small white onions
1 bunch carrots
Can potatoes

Dredge the meat in the flour, salt and pepper mixture. In Dutch oven or large pan brown meat. Mix together horseradish, cranberry sauce, cinnamon, cloves and broth, add to meat. Bring mixture to a boil, cover tightly and simmer gently for 2 hours or until meat is tender. Add onions, carrots and potatoes and cook about 20 minutes longer. Serves 6.