Name: Octoberfest Roast recipe
Ingredients: 1 teaspoon vegetable oil;1 (4 pound) beef pot roast;2 tablespoons Dijon mustard;1 ½ tablespoons brown sugar;2 cloves garlic, minced;¼ teaspoon ground nutmeg;3 onions, sliced;1 cup beer;1 cup beef stock;salt and ground black pepper to taste;1 tablespoon cornstarch;1 tablespoon water

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Ingredients

1 teaspoon vegetable oil 1 (4 pound) beef pot roast 2 tablespoons Dijon mustard 1 ½ tablespoons brown sugar 2 cloves garlic, minced ¼ teaspoon ground nutmeg 3 onions, sliced 1 cup beer 1 cup beef stock salt and ground black pepper to taste 1 tablespoon cornstarch 1 tablespoon water

Nutrition Info

541.4 calories carbohydrate: 18.6 g cholesterol: 130.8 mg fat: 32.6 g fiber: 2.1 g protein: 38.4 g saturatedFat: 12.6 g servingSize: - sodium: 226.5 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in a Dutch oven over medium heat, brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl, spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast, season with salt and black pepper. Cover the Dutch oven.
Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil, allow to rest for 10 minutes.
While the meat rests, whisk the cornstarch and water together in a small bowl, stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat, bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

Recipe Yield

6 servings

Recipe Note

This dish provides a very tender roast with a German flavor appeal. Great served with mashed potatoes or spaetzle. Parslied carrots and red cabbage will make this dish very authentic.

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