Cranberry Pot Roast - cooking recipe

Ingredients

3 to 4 lb. beef pot roast (sirloin tip is best)
2 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
4 whole cloves
2-inch stick cinnamon
1 (16 oz.) can whole cranberry sauce
1 Tbsp. vinegar

Preparation

Combine the flour, salt and pepper and rub onto the roast. (Make more mixture if necessary to cover the roast.)
In Dutch oven, slowly brown the meat on all sides in 2 tablespoons hot shortening or salad oil.
Add the cloves, cinnamon and 1/4 cup water.
Cover tightly and simmer about 2 1/2 hours or until tender, adding small amount of water if necessary.