Newcastle Pot Roast

• 2 tablespoons butter
• 12 cups onions, sliced-about 1 1/2 lb
• 4 lbs rump roast, trimmed
• 2 1/4 teaspoons kosher salt
• 1 teaspoon pepper
• 1 cup low sodium beef broth
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 12 ounces dark beer, such as Newcastle
• 3 tablespoons cornstarch
• 4 cups nonfat milk
• 4 lbs baking potatoes, peeled and cubed
• 1 teaspoon poppy seed

1. Preheat oven to 300.
2. Melt butter in a large Dutch oven over med high. Add onion; saute 12 min or til almost tender. Reduce heat to medium low; cook 40 min or til onions are caramelized, stirring frequently. Transfer onions to a bowl.
3. Place pan over med-high. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 t salt and 1/2 t pepper. Add roast to pan; cook 5 min, turning to brown on all sides. Add onions, broth, thyme, and beer to pan; bring to a simmer. Cover and bake at 350 for 2 hours or til tender, turning over halfway during cooking time.
4. Remove roast from pan. Cover and keep warm. Place pan over med high. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 min, 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 min or til tender. Mash potatoes; stir in poppy seeds and remaining salt and pepper.
6. Serve roast with potatoes and sauce.

butter, onions, rump roast, kosher salt, pepper, beef broth, thyme, dark beer, cornstarch, nonfat milk, baking potatoes, poppy seed

Taken from www.food.com/recipe/newcastle-pot-roast-190537 (may not work)