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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Newcastle Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions