Pot Roast with Cranberries and Horseradish

3/4 cup of fresh cranberries
1/4 cup of sugar
1/2 cup of water
2 tablespoons of flour
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 to 3 lb. round rump beef roast
2 tablespoons of oil
1 cup of beef broth
1/2 cup of grated horseradish
3 whole cloves
1 cinnamon stick
12 small white onions
12 baby carrots, cut in 2 inch lengths
Juice from 1/4 lemon

Combine the cranberries, sugar and water in a saucepan. Simmer over medium heat for 10 minutes. Season flour with salt and pepper. Pound flour mixture into sides of beef. Heat oil in heavy 5 quart Dutch oven. Add floured meat and brown evenly on all sides. Carefully drain off fat and discard. Add beef broth, horseradish, cranberries, cloves and cinnamon stick. Cover the pot. Reduce heat to low and cook meat for 2 hours. Add the onions and carrots. Stir to mix well. Cover and cook another 20 to 30 minutes until vegetables are tender. Add a few drops of lemon juice to taste. Let roast stand for 15 minutes before slicing.