Cranberry-Port Pot Roast

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield0
Prep Time4 hours
RecipesBeef

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

  • 1 beef eye of round roast or rump roast (3 1/2 to 4 lbs.), trimmed of fat

  • 1 tablespoon salad oil

  • 1 can (about 14 1/2 oz.) beef broth

  • 1 3/4 cups port

  • 1/3 cup firmly packed brown sugar

  • 2 packages (about 10 oz. each) frozen tiny onions

  • 2 cups fresh or frozen cranberries

  • 6 cups hot cooked eggless noodles

  • 2 tablespoons cornstarch blended with 3 tablespoons cold water

  • 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.