Pot Roast With Noodles
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from about.com by Diana Rattray
List of Ingredients
* 1 boneless pot roast, 3 to 4 pounds
* 2 cups apple cider
* 2 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* dash of ground cloves or ground allspice
* 1/4 cup GF flour blend
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 3 tablespoons CF margarine or oil
* 1 large onion, sliced
* 1 can (6 ounces) tomato paste
* 2 large carrots, sliced
* 8 ounces gf tagliatelli or other gf noodles, cooked and drained
Recipe
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
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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