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 noo·dle 1
A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water.
[German Nudel. 2 tablespoons cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 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 car·bo
n. pl. car·bos Informal
A carbohydrate. .; 87 mg sodium; 98 mg chol.