Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

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.


  • Salt and pepper
  • 2 tablespoons cornstarch blended with 3 tablespoons cold water
  • 6 cups hot cooked eggless noodles
  • 2 cups fresh or frozen cranberries
  • 2 packages about 10 oz. each frozen tiny onions
  • 1/3 cup firmly packed brown sugar
  • 1 3/4 cups port
  • 1 can about 14 1/2 oz. beef broth
  • 1 tablespoon salad oil
  • 1 beef eye of round roast or rump r


  • 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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