Ingredients
2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon pepper1 beef chuck roast (4 to 5 pounds)2 tablespoons canola oil1 medium onion6 whole cloves1 cup water1 medium carrot, shredded2 cinnamon sticks (3 inches)1 can (14 ounces) whole-berry cranberry sauce2 tablespoons cider vinegar
Preparation
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.
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.
