1 1/2 c. cider
1 tbsp. brown sugar
2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
2 whole cloves
3-4 lb. chuck roast of beef
Sprinkle of flour

Mix marinade of cider, sugar and spices. Pour over pot roast and let stand in refrigerator for 24 hours. Remove from the marinade; sprinkle with flour. Brown in hot fat in a Dutch oven. Turn heat low, add marinade to meat and cover tightly. Simmer for three hours. Thicken gravy if desired.