Combine flour, basil, salt and pepper; rub evenly over all sides of the roast, shaking off and saving any excess. Heat oil in a 4- to 5-quart kettle over medium heat. Brown roast well on all sides in oil. Add cloves, cinnamon and 1/3 cup water. Cover and simmer for 2 hours. Add water sparingly if necessary.
Stir in cranberry sauce and lemon juice; continue to cook, covered, for about 30 minutes longer or until meat is tender. Remove meat to a warm serving platter; keep warm. Skim fat from pan juices. Blend remaining seasoned flour with an equal amount of water; stir into meat juices and cook, stirring, until thickened to make gravy.
Baked sweet potatoes or yams are a good accompaniment for this, and make good use of the gravy.
From Sunset Low-Cost Cookery, 1976
Your Fruit & Spice Pot Roast is ready. Good luck!
Related recipes: Beef, Main dish
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes