Cranberry Pot Roast - cooking recipe

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper
3 lbs chuck roast
1/4 cup vegetable oil
2 cups beef broth (chicken works too)
2 cups red wine
1 tablespoon red wine vinegar
1 (14 ounce) can whole berry cranberry sauce (approx 1.75c)
4 medium carrots, cut in 2 inch pieces
2 medium onions, peeled & quartered
1 orange, peeled & quartered
1/4 cup celery, diced
2 whole cloves
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/4 teaspoon thyme, dried
1/2 cup butter

Preparation

Combine 1/2c flour, salt & pepper and rub all surfaces of the meat.
Heat oil in a heavy Dutch oven or very large, deep skillet (with cover) over medium to med-high heat. Gently brown roast on all sides. Add broth, wine, vinegar, cranberry sauce, carrots, onion, orange, celery, cloves, garlic, bay leaf, cinnamon, and thyme;. cover and simmer for approx 3 1/2hrs, or until tender.
For gravy: Measure out 4c pot roast broth (strained, if desired) from the pot or skillet; adding water if necessary. Melt butter in heavy saucepan over medium heat; whisk in remaining 1/4c flour; cook for 1 minute, then add pot roast broth gradually, whisking often to be sure it's free of lumps. Cook until thickened; season with salt & pepper to taste.
Discard orange pieces; serve pot roast with gravy & vegetables.