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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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England's famous dark beer has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer. Ingredients:
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 |
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 |
Directions:
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.
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