3/4 c. fresh cranberries
1/4 c. sugar
1/2 c. water
1/2 tbsp. flour
1/4 tsp. each salt & pepper
3 lb. bottom round rump roast
2 tbsp. lard
1 c. beef broth
1/3 c. horseradish
3 whole cloves
1 stick cinnamon
12 oz. jar sm. onions, drained
12 oz. baby carrots
3 white turnips, peeled & cubed

1. Combine cranberries, sugar and water in saucepan. Simmer for 10 minutes. Set aside.

2. Mix flour, salt and pepper. Pound into meat.

3. Melt lard in Dutch oven, brown meat on all sides.

4. Add broth, horseradish, spices and cranberry mixture to meat. Cook on low heat for 2 hours.

5. Add onions, carrots and turnips to Dutch oven. Continue cooking for 30 minutes. Let meat stand for 15 minutes before slicing. Remove vegetables with slotted spoon. Serve gravy on the side.