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.

Ingredients

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

Steps

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