3 tbsp. flour
1/4 tsp. freshly ground black pepper
1 (4 lb.) bottom round pot roast of beef
3 tbsp. bacon drippings or oil
1/2 c. freshly grated horseradish
1 c. whole cranberry sauce
1 stick cinnamon, broken in 2
4 whole cloves
1 c. beef broth
16 sm. white onions
1 bunch carrots, cut in 3" lengths

Or 1 jar prepared and drained horseradish.

1. Mix flour with pepper and dredge the meat in the mixture. Rub mixture into all the surfaces.

2. Heat bacon drippings or oil in heavy Dutch oven and brown the meat on all sides very well over high heat. Pour off drippings and reserve.

3. Mix together horseradish, cranberry sauce, cinnamon, cloves and broth and add to meat.

4. Bring the mixture to a boil, cover tightly and simmer gently about 2 hours or until meat is barely tender.

5. Meanwhile, brown the onions in the reserved drippings. Add the carrots and cook a few minutes longer. Drain from fat and add to the meat and broth. Cover and cook at least 30 minutes longer or until all vegetables and meat are tender. Thicken gravy and serve with noodles. Yield: 8 servings.