1Dredge roast in flour, tapping off excess flour. Season with salt and pepper.
2In a large Dutch oven, heat the oil over medium heat, then brown the beef on all sides, about 10 minutes total. Add cranberries, water and sugar and cook, stirring, for 8 minutes. Add the broth, cloves and cinnamon, reduce heat to low and cook, covered, turing occasionally, for 2 1/2 hours.
3Add onions, carrots and turnips, cover, and continue cooking until tender, 45 minutes. Remove cinnamon stick and discard. Add lemon juice and let rest 15 minutes before serving.