2 tb All purpose flour
1 ts Salt
1 ts Onion salt
1/4 ts Pepper
4 lb Pot roast
2 tb Shortening
4    Whole cloves
1    2" stick cinnamon
1 cn (16 oz) whole cranberry
Sauce
1 tb 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 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.