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.