Combine cranberries with 1/3 cups sugar and 3/4 cup water in large pot; cook over medium heat for 10 minutes.

Place buffalo roast in pot. Add 4 cups hot water, bouillon cubes, horseradish, cloves and cinnamon. Stir to mix well. Cover pot and bring to a boil; lower heat, adjust cover to allow steam to escape, and cook 1 1/2 hours. Keep meat mostly covered with liquid, adding water if necessary, and turn meat occasionally.

Remove meat from pot and cut into slices 1/2 to 1 inch thick. Return slices to pot and cook another 30 minutes over low heat. Add onions and carrots, season with salt and pepper and cook 30 minutes longer or until vegetables and meat are tender. Garnish with fresh cranberries and parsley.

Makes 8-10 servings