Newcastle Pot Roast

recipe
England's famous dark beer has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer.

Yield:

10 servings (serving size: about 3 ounces roast, about 3/4 cup potatoes, and 2/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 445
Caloriesfromfat 26 %
Fat 13 g
Satfat 5.3 g
Monofat 5 g
Polyfat 0.6 g
Protein 48 g
Carbohydrate 31.1 g
Fiber 7 g
Cholesterol 122 mg
Iron 5.3 mg
Sodium 610 mg
Calcium 212 mg

Ingredients

Pot Roast:
2 tablespoons butter
12 cups sliced onion (about 1 1/2 pounds)
Cooking spray
1 (4-pound) beef rump roast, trimmed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium beef broth
1 tablespoon fresh thyme leaves
1 (12-ounce) bottle dark beer (such as Newcastle)
3 tablespoons cornstarch
Potatoes:
4 cups fat-free milk
4 pounds baking potatoes, peeled and cubed
1 teaspoon poppy seeds
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 300°.

To prepare pot roast, melt butter in a large Dutch oven over medium-high heat. Add onion to pan; sauté 12 minutes or until almost tender. Reduce heat to medium-low; cook for 40 minutes or until onions are caramelized, stirring frequently. Transfer onions to a bowl.

Place pan over medium-high heat. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Add onion mixture, broth, thyme, and beer to pan; bring to a simmer. Cover and bake at 300° for 2 hours or until tender, turning over halfway during cooking time.

Remove roast from pan. Cover and keep warm. Place pan over medium-high heat. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 1 minute, stirring constantly.

To prepare potatoes, place fat-free milk and potatoes in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Serve roast with potatoes and sauce.

Jeanne Thiel Kelley,

Cooking Light

October 2006
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