4 lb. beef roast
1/2 cup all-purpose flour
2 tsp. salt
1/8 tsp. pepper
3 tbsp. oil (I use lard)
2 (15 oz. ea.) cans cranberry sauce (I use Ocean Spray)
1/4 cup water
4 whole cloves
1 or 2 sticks cinnamon

Dredge meat in flour, salt and pepper. Sear in Dutch oven or heavy kettle until well browned.

Add cranberry sauce, water, cloves and cinnamon. Cover tightly.

Cook on low for 2 1/2 to 3 hours or until meat is tender (meat may be turned when half done, if desired).

Strain liquid for gravy or for reheating leftover pot roast. Slice to serve.

Makes 8 servings.

Submitted by: Ruth Davis