Pot Roast With Noodles

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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 all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 large onion, sliced
• 1 can (6 ounces) tomato paste
• 2 large carrots, sliced
• 8 ounces egg noodles, cooked and drained

Preparation:

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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