4 lb. beef roast
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. bacon drippings
4 or 6 oz. jar horseradish
1 can whole cranberry sauce
1 stick cinnamon (broken in two)
8 whole cloves
1 can consomme
2 jars onions
Carrots and potatoes (cut up into med. size)

Mix flour, salt and pepper and dredge meat in it. Rub into all surfaces. Brown meat in bacon drippings and then pour off fat.

Mix together horseradish, cranberry sauce, cinnamon, cloves and consomme and add to meat. Bring mixture to a boil. Cover and simmer about 2 hours or until tender. Add carrots and potatoes. Add onions when carrots and potatoes have started cooking. (I cook the meat the day before I'm going to serve it and add vegetables that day.)