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Newcastle Pot Roast

Yield 10 servings (serving size: about 3 ounces roast, about 3/4 cup potatoes, and 2/3 cup sauce)
England's famous dark beer has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer.

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

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve roast with potatoes and sauce.