Tangy Pot Roast

Dredge meat in the flour mixed with the salt and pepper.

Rub the mixture into all surfaces.

Heat the oil in a heavy Dutch oven or casserole and brown the meat well on all sides over high heat. Pour off drippings in a pan and reserve.

Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat.

Bring the mixture to a boil.

Cover tightly and simmer gently about 2 hours or until the meat is barely tender. Meanwhile, brown the onions in the reserved drippings in the skillet.

Add the carrots and cook 2 minutes longer.

Add drained vegetables to the meat broth.

Cover and cook about 25 minutes longer or until the vegetables and meat are tender.

Serves 7.