3 tbsp. flour
1 tsp. onion salt
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1/2 tsp. basil
6 cloves garlic
1/2 tsp. ground cinnamon or 3 sticks
2 to 3 lb. chuck roast
1 (16 oz.) can cranberry sauce

Combine first 4 ingredients and pat on roast. Heat oil in a 4 to 5 quart kettle. Add roast and brown all sides well. Add garlic cloves, cinnamon and 1/3 cup water. Cover and simmer for 2 hours. Stir in cranberry sauce and lemon juice. Cook 30 minutes more. Remove roast -skim fat and blend flour with equal amount of water. Stir over heat until thick. Pour over roast. Serves 2-3.