Cranberry-port pot roast.

1 beef eye of the round or rump roast (3 1/2 to 4 lb.) 1 tablespoon salad oil 1 can (14 1/2 oz.) regular-strength beef broth 1 3/4 cups port 1/3 cup firmly packed brown sugar 2 packages (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

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450|degrees~ 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 cal. (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 mg chol.