Newcastle Pot Roast Recipe

Name: Newcastle Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ½ 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

Servings: persons

2 tablespoons butter
½ 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

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.

612

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, ½ cups onions, sliced-about 1 1/2 lb, 4 lbs rump roast, trimmed, 2 1/4 teaspoons kosher salt, and more.

Yes, Newcastle Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Newcastle Pot Roast

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