In Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to 5 quart slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low 6 to 8 hours or until meat thermometer reads 160°. Remove roast and keep warm.
In saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to boil; cook and stir 2 minutes or until thickened. Serve with roast.