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Cranberry-Port Pot Roast
Summary
| Yield | 0 |
|---|---|
| Prep Time | 4 hours |
| Recipes | Beef |
Description
Perfect for a winter evening, this chunky beef roast bakes to tenderness in a savory port wine sauce. For color and sweet-tart flavor, cook tiny onions and bright cranberries along with the meat.
Ingredients
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1 beef eye of round roast or rump roast (3 1/2 to 4 lbs.), trimmed of fat
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1 tablespoon salad oil
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1 can (about 14 1/2 oz.) beef broth
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1 3/4 cups port
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1/3 cup firmly packed brown sugar
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2 packages (about 10 oz. each) frozen tiny onions
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2 cups fresh or frozen cranberries
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6 cups hot cooked eggless noodles
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2 tablespoons cornstarch blended with 3 tablespoons cold water
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Salt and pepper
Instructions
Rub beef all over with oil, place in a 10- by 14-inch roasting pan, and bake in a 450* oven until well browned (about 45 minutes), turning often. Then reduce oven temperature to 400 degrees F. Add broth and port to pan, cover tightly, and bake for 1 1/2 hours.
Mix sugar and onions into pan juices; cover tightly and bake for 1 more hour. Stir in cranberries; cover tightly and bake until beef is tender when pierced (about 30 more minutes).
Transfer beef to a platter; spoon noodles alongside. With a slotted spoon, ladle onions and cranberries onto noodles; keep warm. Skim and discard fat from pan juices; then bring juices to a boil over high heat. Stir in cornstarch mixture; cook, stirring, until sauce is bubbly and thickened. Season to taste with salt and pepper, then pour into a small bowl.
To serve, thinly slice beef across the grain. Accompany beef and noodles with sauce.
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