Tangy Pot Roast
["1 (4 lb.) boned, rolled beef arm, blade or bottom round pot roast", "3 Tbsp. flour", "2 tsp. salt", "1/4 tsp. freshly ground black pepper", "3 Tbsp. oil or bacon drippings", "1 c. beef broth", "1 c. whole berry cranberry sauce", "1/2 c. freshly grated horseradish or 1 (4 oz.) jar horseradish, drained", "1 stick cinnamon, halved", "4 small cloves", "16 small white onions", "1 bunch carrots, cut in 3-inch lengths"]
["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."]
["rolled beef", "flour", "salt", "freshly ground black pepper", "oil", "beef broth", "cranberry sauce", "freshly grated horseradish", "cinnamon", "cloves", "white onions", "carrots"]