Newcastle Pot Roast
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
Instructions
- Preheat oven to 300.
- 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.
- 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.
- 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.
- 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.
- Serve roast with potatoes and sauce.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).