Newcastle Pot Roast

Ingredients

• Pot Roast:
• 2 tablespoons butter
• 12 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

Preparation

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