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Cider Pot Roast
1-1/2 cups Martinelli’s Cider
1 tablespoon brown sugar
2 tablespoons salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
2 whole cloves
3 to 4 pound beef pot roast
Flour
Mix marinade of Cider, sugar and spices. Pour over pot roast and let stand in the refrigerator for 24 hours. Remove the meat from the marinade; sprinkle meat with flour and reserve marinade. Brown meat in hot fat in a Dutch oven. Turn heat low, add marinade to meat and cover closely. Simmer for three hours. Serve pot roast sliced with cooking juices poured over meat. |
