Cranberry-Port Pot Roast Recipe

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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

A Recipe for
Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast Recipe
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Cranberry-Port Pot Roast

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Cranberry-Port Pot Roast Directions

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.

Serves: 12

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Cranberry-Port Pot Roast Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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