Newcastle Pot Roast

Ingredients

• 4 pounds baking potatoes cubed peeled
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 3 tablespoons cornstarch 
• 12 ounce beer dark (such as Newcastle)
• 4 cups milk fat-free
• 1 tablespoon thyme leaves fresh
• 0.8 teaspoon kosher salt 
• 1.5 teaspoons kosher salt 
• 1 cup less-sodium beef broth fat-free
• 1.5 pounds onion sliced
• 1 teaspoon poppy seeds 
• 4 pound beef rump roast trimmed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• dutch oven

Directions

1. Preheat oven to 30
2. To prepare pot roast, melt butter in a large Dutch oven over medium-high heat.
3. Add onion to pan; saut 12 minutes or until almost tender. Reduce heat to medium-low; cook for 40 minutes or until onions are caramelized, stirring frequently.
4. Transfer onions to a bowl.
5. Place pan over medium-high heat. Coat pan with cooking spray.
6. Sprinkle roast evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
7. Add roast to pan; cook 5 minutes, turning to brown on all sides.
8. 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.
9. Remove roast from pan. Cover and keep warm.
10. Place pan over medium-high heat.
11. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 1 minute, stirring constantly.
12. 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.
13. Serve roast with potatoes and sauce.