NEW ENGLAND CRANBERRY POT ROAST

2 Tbsp. all purpose flour
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
1 (4 lb.) beef pot roast
2 Tbsp. shortening
4 whole cloves
1 (2-inch) stick cinnamon
1/2 cup plus 2 tbsp. water, divided
1 (16 oz) can whole cranberry sauce
1 Tbsp. vinegar

Combine first 4 ingredients; rub into roast, using all flour mixture.

In Dutch oven, slowly brown meat on all sides in hot shortening.

Remove from heat; add cloves, cinnamon and 1/2 cup water. Cover tightly and simmer about 2 1/2 hours, or until tender, adding water if necessary. Spoon off fat.

Mix cranberry sauce, vinegar and remaining 2 tbsp. water; add to meat. Cover and cook 10 to 15 minutes more.

Remove cinnamon and spoon off fat before slicing and serving.

Servings: 6-8