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Place roast in slow cooker. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low 6 - 8 hours. Remove roast; keep warm.
Skim fat from juices. Measure 2 cups adding water if necessary. Bring to a boil. Combine cornstarch and cold water to make paste. Stir into gravy. Cook and stir until thickened.
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