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