roast - Sweet + Sour Pot Roast w/Noodles
Source of Recipe
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roast - Sweet + Sour Pot Roast w/Noodles
1 3 to 4 pound boneless pot roast
2 cups apple cider
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
dash of ground cloves or ground allspice
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 large onion, sliced
1 can (6oz) tomato paste
2 large carrots, sliced
8 ounces egg noodles, cooked and drained
Put beef into a deep non-reactive bowl or container.
Cover with cider,sugar, cinnamon, and cloves.
Refrigerate, covered, for about 24 hours.
Take beef from marinade and pat dry.
Strain and reserve marinade.
In a large kettle or Dutch oven over medium heat, melt butter
or margarine.
Brown beef on all sides.
Put a rack in kettle under beef.
Add 1 cup reserved marinade, onion, and tomato paste; mix well.
Cook slowly, covered, for 2 hours, adding more marinade if
necessary.
About 1 hour before done, add carrots; cook until meat is tender
and carrots are cooked.
Slice beef and serve with buttered noodles, vegetables and sauce.
Serves 6.
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