- 1 teaspoon vegetable oil
- 1 (4 pound) beef pot roast
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1/4 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
- 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.
03/26/2017
recipepes.com
octoberfest roast, recipe
PT15M
PT1H
5
455 calories
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