2-3 lb pot roast
3 TB flour
salt and pepper
1 TB olive oil
1 can whole berry cranberry sauce
1 c beef consommé or broth
1 (4oz) jar horseradish
4 whole cloves
2 cinnamon sticks, broken in half
DirectionsMix flour and salt and pepper on a plate.
Coat pot roast with seasoned flour then place in a pan with olive oil on medium-high heat. Brown roast on all sides then transfer to a crockpot.
In a small bowl, combine cranberry sauce, beef broth and horseradish Pour over roast. add cloves and cinnamon sticks.
Cook on high fir 2 hours or low for 4 hours then serve.