2 tbsp. flour
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
3 to 4 lb. beef pot roast
2 tbsp. shortening
4 whole cloves
2 inches stick cinnamon
1/2 cup water
1/2 cup red wine
1 16-oz. can whole cranberry sauce
1 tbsp. vinegar
2 tbsp. water

Combine flour, salt, onion salt and pepper. Rub into meat using all the mixture. In Dutch oven, slowly brown meat on all sides in the shortening. Remove from heat. Add cloves, cinnamon and the 1/2 c. each of water and wine. Cover and simmer 2 1/2 hours, adding water if necessary. When done spoon off fat. Mix cranberry sauce, vinegar and 2 tbsp. water. Add to meat. Cover and cook an additional 10-15 minutes. Remove cinnamon. Serve pan juices with meat. Makes 6-8 servings