4 pounds beef pot roast (boneless chuck or rump roast)
3 tablespoons solid vegetable shortening
1 can (16 ounces) whole-berry cranberry sauce
8 whole cloves
1 cinnamon stick
salt and pepper to taste
Rub the flour into the roast. Melt the shortening in a Dutch oven. Brown the roast in the shortening, turning it to brown all sides. Reduce the heat and add the remaining ingredients. Cover and simmer for at least 3 hours, turning once or twice during the cooking. When the meat is tender, remove from the pan. Strain the drippings and discard the spices. Allow the drippings to cool and skim off the fat that rises to the surface. Reheat the meat in the degreased sauce, then bring to the table to carve, serving the sauce on the side.
