CRANBERRY POT ROAST

2 tab. flour

¼ tea. salt

½ tea. pepper

1 chuck roast (4 –5 pounds)

2 tab. shortening

1 medium onion

6 whole cloves

1 cup water

1 medium carrot, shredded

2 cinnamon sticks (about 3” each)

1 can (16 oz.) whole-berry cranberry sauce

2 tab. cider vinegar

Combine flour, salt and pepper; rub over roast. In Dutch oven, brown roast in shortening. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil, Reduce heat; cover and simmer for 2½ hours. Add additional water if needed. Spoon off fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer for 45 min. longer or until meat is tender. Discard onion, cloves and cinnamon.