1 (14 oz.) can jellied cranberry sauce
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. fat, melted
1/4 cup water
4 whole cloves
1 (1-inch) cinnamon stick

Mix flour, salt, and pepper. Dredge meat. Sear meat until a rich brown color in the melted fat.

Place in Dutch oven or in deep well cooker of electric stove. Add cranberry sauce, water, and spices. Cover and cook over low heat 3 hours, or until tender, turning meat after 1 1/2 hours.

Remove roast to platter. Thicken remaining gravy and season as desired. Serve with meat.