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My review
Octoberfest Roast
barb
"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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Ingredients
3 h 55 m servings 541 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 541 calories; 32.6 g fat; 18.6 g carbohydrates; 38.4 g protein; 131 mg cholesterol; 226 mg sodium. Full nutrition
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Reviews
Read all reviews 2430 Ratings
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Most helpful positive review
10/23/2011
This is an excellent recipe. The onions that were in the bottom of the pan were brown and savory, the ones that cooked on top of the meat not as much--so next time I'll put them all in the bott...
Most helpful critical review
10/24/2011
I was very disappointed with this, in terms of flavor. I made this with Sam Adams Oktoberfest, one of my favorite beers but I gave 3 stars allowing for different beers giving different flavors....
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10/23/2011
This is an excellent recipe. The onions that were in the bottom of the pan were brown and savory, the ones that cooked on top of the meat not as much--so next time I'll put them all in the bott...
10/30/2011
This is an excellent pot roast ( and I thought mine was the best) I do NOT get the reference to a sweet not savory roast by another reviewer, because this was a tasty & tender AND NOT SWEET roas...
10/24/2011
I was very disappointed with this, in terms of flavor. I made this with Sam Adams Oktoberfest, one of my favorite beers but I gave 3 stars allowing for different beers giving different flavors....
10/23/2011
I used a 2 lb bottom round roast, but kept all other ingredients & cooking time the same. Except for some extra beef broth I added about 3 hours in. At that time I also stirred the onions into ...
10/28/2011
My Sweetie-Pi was all aglow with this, saying over and over again that it was a keeper, as he served himself multiple helpings. I cooked this in the slow cooker for about 3.5 hrs, and the roast...
10/30/2012
So delicious! I made this in a slow cooker, on low for 7-8 hours. I followed the ingredients exactly, except I used 2 cups of beer (a porter) and left out the beef stock. I added some baby carr...
3/23/2012
This was terrific ! The only thing I did differently was put a mixture of onion wedges, carrots and celery on the bottom of the pot, then laid the seared roast on top of the mixture.
9/4/2012
This is fantastic! I made this almost exactly as written - just added a little more mustard to avoid too much sweetness, and left out the beef stock (put in more beer for more liquid). With a ...