Cranberry-port pot roast
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef eye of the round or rump roast (3-1/2 to 4 lbs) | |
| 1 | tablespoon | Salad oil |
| 1 | can | (14-1/2 oz.)regular-strength beef broth |
| 1¾ | cup | Port |
| ⅓ | cup | Firmly packed brown sugar |
| 2 | packs | (10 oz. each) frozen petite onions |
| 2 | cups | Fresh or frozen cranberries |
| 6 | cups | Hot cooked egg noodles |
| 2 | tablespoons | Cornstarch |
| Parsley sprigs | ||
| Salt and pepper | ||
Directions
SUNSET; NOVEMBER 1992
Rinse meat, pat dry, and rub with oil. Place in a 10-by 14-inch roasting pan. Bake in a 450 degree oven until meat is well browned,about 45 minutes; turn often. Add broth and port. Cover tightly; reduce oven to 400 degrees and bake 1-½ hours. Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.
Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl;serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste.
Serves 10 to 12. Per serving: 363 calories (20% from fat), 8.0 grams fat (2.3 g saturated), 87 mg sodium, 98 mg cholesterol.