3-4 lb. pot roast
Flour for dredging
Vegetable oil
1 c. cider
1 tbsp. brown sugar
2 tsp. salt
1/4 tsp. ginger
2 whole cloves

Combine cider, brown sugar, salt, ginger and cloves; marinate pot roast in refrigerator for 24 hours. Turn meat at least once. Remove and dredge with flour. Brown in vegetable oil. Cook on low (325 degrees) for 2-3 hours.