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Cattle Corner: Berry Pot Roast with Noodles
This recipe for Berry Pot-Roast with Noodles is from 244 prize winning National Beef Cook-Off Recipes.
3 to 4 pound boneless beef bottom round roast, cut into 1 to 1-1⁄2 inch pieces.
3 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon pepper
3 tablespoons oil
1-1⁄2 cups whole berry cranberry sauce
1 cup beef broth
1⁄2 cup prepared horseradish
4 whole cloves
1 stick cinnamon
8 to10 small onions
6 to 8 carrots, cut in half and again lengthwise
2 tablespoons butter
1 package (8 ounces) egg noodles
Combine flour, salt and pepper; dredge beef in flour and brown in oil in large frying-pan or electric skillet. Combine cranberry sauce, broth, horseradish, cloves and cinnamon; add to beef. Bring to a boil, cover tightly and cook slowly for 1 hour and 45 minutes. Brown onions and carrots in butter; add to meat and cook slowly 30 minutes or until meat and vegetables are tender. Meanwhile, cook egg noodles according to package directions; drain. Serve beef and vegetables over egg noodles.
Makes: 6-8 servings