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Octoberfest Roast
Octoberfest Roast
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
235 minutes
Savory pot roast with flavorful onion-Dijon rub, cooked in garlic infused beer and beef stock, served with rich gravy.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 (4 pound) beef pot roast
  • 2 tablespoons Dijon mustard
  • 1.5 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 0.25 teaspoon ground nutmeg
  • 3 onions, sliced
  • 1 cup beer
  • 1 cup beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • In a Dutch oven set over medium heat, warm vegetable oil. Sear the pot roast on all sides until golden brown, about 2 to 3 minutes per side.
  • Combine Dijon mustard, brown sugar, garlic, and nutmeg in a bowl, then spread over the seared pot roast. Top with onion slices, pour in beer and beef stock, season with salt and black pepper, and cover the Dutch oven.
  • Roast in the preheated oven for 3 1/2 hours until tender. Uncover the Dutch oven for the final 20 minutes. Rest the roast on a platter, covered with foil, for 10 minutes before serving.
  • Once the meat has rested, combine cornstarch and water in a small bowl to make a slurry. Stir the slurry into the juices in the Dutch oven. Heat over medium heat until the gravy reaches a low boil and thickens. Serve on the side or pour over sliced beef on a platter.

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