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.

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