2 c. apple juice
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. pepper
1 (5 lb.) boneless chuck roast
1/4 c. all-purpose flour
2 tbsp. vegetable oil
3 tbsp. all-purpose flour

Combine first 6 ingredients in a large, shallow container; add roast, turning to coat. Cover and refrigerate overnight. Remove roast, reserving marinade. Dredge roast in 1/4 cup flour. Brown roast on all sides in hot oil in a Dutch oven. Add reserved marinade; bring to a boil. Cover. Reduce heat and simmer 2 1/2 hours or until roast is tender. Remove roast to serving platter, reserving pan drippings. Combine 3 tablespoons flour and 1/2 cup pan drippings; stir until smooth. Pour flour mixture into remaining pan drippings. Cook, stirring constantly, until thickened and bubbly. Serve gravy with roast. Serves 8 to 10.