2 tablespoons vegetable oil
1 (4 pound) boneless beef pot roast
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
2 teaspoons salt
1 (16 ounce) can whole berry cranberry sauce
2 teaspoons cornstarch
2 tablespoons water

In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.

Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.

In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.

Slice meat and serve with gravy.

Serves 12.