The North East's famous dark beer; Newcastle Brown Ale, has an affinity for beef and caramelized onions.
 

Yield: 10/12 servings (serving size: about 3 ounces roast, about 3 or 4 cups of potatoes, and 2 or 3 cups of sauce)

Ingredients

Newcastle Pot Roast:

2  tablespoons of butter

1 1/2 pounds of sliced onion (about 12 cups worth)

1  (4lb) Northumberland 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  bottle Newcastle Brown Ale or another dark beer/ale

3  tablespoons  cornstarch

Potatoes:

4  cups of skimmed milk

4 lbs of  Northumberland Farm baking potatoes, peeled and cubed

1  teaspoon of  poppy seeds

3/4  teaspoons of  kosher salt

2  teaspoons of  freshly ground black pepper

 

Preparation



Preheat oven to 300°
 

To prepare Newcastle pot roast, melt butter in a large oven over medium-high heat. Add onion to pan; sauté until tender. Reduce heat to medium-low; cook for 40 mins (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 and a half teaspoons of salt and half a teaspoon of pepper. Add Northumberland roast to pan; cook 5 minutes, sealing the meat until it is brown on all sides. Add onion mixture, broth, thyme, and Newcastle Brown Ale beer to pan; bring to a simmer. Cover and bake at 300° for two hrs, turning over halfway during cooking time. Cook until tender.
 

Remove Northumberland roast from pan. Cover and keep warm. Place pan over medium-high heat. Add cornstarch, stirring it with a whisk and bring to the boil. Cook for about 1 minute, stirring constantly.
 

To prepare Northumberland potatoes, place fat-free milk and potatoes in a large saucepan; bring to a boil. Reduce heat, and simmer until soft (your can check this by stabbing the potato with a knife) should take about for 15 minutes. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

 

Serve and enjoy with a cold bottle of Newcastle Brown Ale.

This recipe was contributed by Jackson's Catering of Newcastle. Private and corporate catering services in Northumberland and the North East