Rating: 3 stars
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England's famous dark beer has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer.

Jeanne Thiel Kelley
Recipe by Cooking Light October 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

445 calories; calories from fat 26%; fat 13g; saturated fat 5.3g; mono fat 5g; poly fat 0.6g; protein 48g; carbohydrates 31.1g; fiber 7g; cholesterol 122mg; iron 5.3mg; sodium 610mg; calcium 212mg.
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