2 tb All purpose flour

1 ts Salt

1 ts Onion salt

1/4 ts Pepper

4 lb Pot roast

2 tb Shortening

4 Whole cloves

1 2" stick cinnamon

1 cn (16 oz) whole cranberry

Sauce 1 tb 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 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.