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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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From Cooking Light. I love Newcastle on it's own, so this has got to be good. You could serve it over egg noodles instead of the mashed potatoes. Ingredients:
2 tablespoons butter |
12 cups onions, sliced-about 1 1/2 lb |
4 lbs rump roast, trimmed |
2 1/4 teaspoons kosher salt |
1 teaspoon pepper |
1 cup low sodium beef broth |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
12 ounces dark beer, such as newcastle |
3 tablespoons cornstarch |
4 cups nonfat milk |
4 lbs baking potatoes, peeled and cubed |
1 teaspoon poppy seed |
Directions:
1. Preheat oven to 300.
2. Melt butter in a large Dutch oven over med high. Add onion; saute 12 min or til almost tender. Reduce heat to medium low; cook 40 min or til onions are caramelized, stirring frequently. Transfer onions to a bowl.
3. Place pan over med-high. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 t salt and 1/2 t pepper. Add roast to pan; cook 5 min, turning to brown on all sides. Add onions, broth, thyme, and beer to pan; bring to a simmer. Cover and bake at 350 for 2 hours or til tender, turning over halfway during cooking time.
4. Remove roast from pan. Cover and keep warm. Place pan over med high. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 min, 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 min or til tender. Mash potatoes; stir in poppy seeds and remaining salt and pepper.
6. Serve roast with potatoes and sauce.
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