Options

Format:
Include:
PRINT
See more
Newcastle Pot Roast

Newcastle Pot Roast

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

Cooking Light OCTOBER 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 26%
  • Fat: 13g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.6g
  • Protein: 48g
  • Carbohydrate: 31.1g
  • Fiber: 7g
  • Cholesterol: 122mg
  • Iron: 5.3mg
  • Sodium: 610mg
  • Calcium: 212mg
advertisement

Go to full version of

Newcastle Pot Roast recipe

advertisement