Newcastle Pot Roast Recipe

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

Servings: persons

Pot Roast:
2 tablespoons butter
½ 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
Potatoes:
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

1
Preheat oven to 300u00b0.
2
To prepare pot roast, melt butter in a large Dutch oven over medium-high heat. Add onion to pan; saute 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 300u00b0 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.

674

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Pot Roast:, 2 tablespoons butter, ½ cups sliced onion (about 1 1/2 pounds), Cooking spray, 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

How did you like this recipe?

Frequently Asked Questions