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 ecessary. 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.
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