Cranberry Port Pot Roast
Ingredients| SUNSET; NOVEMBER 1992 1 beef eye of the round or rump roast, (3-1/2 to 4 lbs 1 tbsp salad oil 1 can (14-1/2 oz.)regular-strength beef b, roth 1 3/4 cup port 1/3 cup firmly packed brown sugar 2 package (10 oz. each) frozen petite onions 2 cup fresh or frozen cranberries 6 cup hot cooked egg noodles 2 tbsp cornstarch 1 parsley sprigs 1 salt and pepper |
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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 1-1/2 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.
Servings:
12
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