Recipe - New England Cranberry Pot Roast

2 tablespoon All purpose flour
1 teaspoon Salt
1 teaspoon Onion salt
One fourth teaspoon Pepper
4 pound Pot roast
2 tablespoon Shortening
4 Whole cloves
1 2" stick cinnamon
1 cn (16 oz) whole cranberry
Sauce
1 tablespoon 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 One half 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.