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 tbsp. of water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.
Ready in 3 hours