Cranberry Pot Roast

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 beef chuck roast (4 to 5 pounds)
• 2 tablespoons canola oil
• 1 medium onion
• 6 whole cloves
• 1 cup water
• 1 medium carrot, shredded
• 2 cinnamon sticks (3 inches)
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons cider vinegar

1. Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed.
2. Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.

flour, salt, pepper, chuck roast, canola oil, onion, cloves, water, carrot, cinnamon, wholeberry, cider vinegar

Taken from www.tasteofhome.com/recipes/cranberry-pot-roast/ (may not work)