Cranberry Pot Roast

2 tablespoons flour
1 teaspoon salt                                                 
1 teaspoon onion salt                                             
1/4 teaspoon pepper 
2 tablespoons shortening
4 whole cloves
2 inches stick cinnamon
1 3 to 4-pound pot roast (top round)              
1 16-oz. can whole cranberry sauce
1 tablespoon vinegar

Combine flour and salts and pepper; rub into pot roast, using all.
In Dutch oven, slowly brown meat on both sides in hot shortening.  Remove from heat; add cloves, cinnamon, and cup water.  Cover tightly and simmer about 2 hours or till tender, adding more water if necessary.
Spoon off fat. 
Mix cranberry sauce, vinegar, and 2 tablespoons water; add to meat. 
Cover and cook 10 to 15 minutes more. 
Remove cinnamon; spoon off fat.  Pass pan juices with meat. 

Serves 6 to 8.

 

This recipe has been kitchen tested.

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