Mexican Pot Roast

Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.

Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.

Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.