Newcastle Pot Roast

Pot Roast
Ingredients
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. 
4. Add onion mixture, broth, thyme, and beer to pan; bring to a simmer. 
5. Cover and bake at 300° for 2 hours or until tender, turning over halfway during cooking time.
6. Remove roast from pan. Cover and keep warm. 
7. Place pan over medium-high heat. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 1 minute, stirring constantly.

Potatoes 
Ingredients
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. Place fat-free milk and potatoes in a large saucepan; bring to a boil. 
2. Reduce heat, and simmer 15 minutes or until tender. 
3. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
4. Serve Roast with potatoes and sauce.