1 (4 lb.) pot roast
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. oil
1 sm. jar horseradish
1 (16 oz.) can cranberry sauce
4 whole cloves
1 can beef broth

Mix flour, salt, pepper; dredge meat. Brown in oil. Pour drippings into skillet and set aside. Mix together horseradish, cranberry, cloves, broth. Add to meat.

Bring to boil; cover. Simmer 2 hours or until barely tender. Brown onions and carrots in skillet with meat drippings. Add to meat in pot. Cook 25 minutes. Better if not served until next day.