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 ½cup water.  Cover tightly and simmerabout 2 ½ hoursor 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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