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.
Ingredients
Pot Roast Ingredients
- 2 tablespoons butter
- 12 cups onion about 1 1/2 pounds, sliced
- 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 and less-sodium beef broth
- 1 tablespoon fresh thyme leaves
- 1 bottle dark beer or ale (12 oz) such as Newcastle, or various stouts or dark ales
- 3 tablespoons cornstarch
Potatoes Ingredients
- 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
Instructions
Pot Roast Directions
- 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.
Potatoes Instructions
- 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.
Serving Instructions
- Serve roast with potatoes and sauce.
Notes
Found online at: https://www.myrecipes.com/recipe/newcastle-pot-roast