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.

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Serve roast with potatoes and sauce.

Ratings & Reviews

carolfitz's Review

carolfitz
April 05, 2014
The kitchen smelled really yummy as the roast braised. Pretty good results but you know you'll need more than 2lbs of onions to get 12 cups. Made to recipe using St Botolph's instead of Newcastle. Used a slurry of cornstarch/broth rather than adding dry cornstarch to the pan. Served with green beans, riced yellow potato & carrot and CL's butter-thyme mushrooms. We've now made, at least once, all the "great pot roasts" from this CL issue.