Categories: Beef 
      Yield: 8 servings 
  
      2 tb All purpose flour                   4    Whole cloves 
      1 ts Salt                                1    2" stick cinnamon 
      1 ts Onion salt                          1 cn (16 oz) whole cranberry 
    1/4 ts Pepper                                   Sauce 
      4 lb Pot roast                           1 tb Vinegar 
      2 tb Shortening                      
  
  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.