With lots of veggies, this one pot recipe for Tangy Oktoberfest Beef Roast makes a roast that's juicy and tender with a flavour that everyone will love.
Prep: 20 mins
Cook: 3 hrs
3 lb (1.5 kg) Brisket or Blade Pot Roast
2 tbsp (30 mL) EACH Dijon mustard and brown sugar
2 cloves garlic, crushed
¼ tsp (1 mL) nutmeg
3 large onions, sliced
1 cup (250 mL) EACH beer or ale and beef stock
6 carrots, peeled and quartered
3 parsnips, peeled and quartered
8 medium new potatoes
Combine mustard, brown sugar, garlic and nutmeg in a small bowl; spread over roast and layer with onions. Pour beer and stock over top and season with salt and pepper.
Cook, covered, in 325°F (170°C) oven for 1 1/2 hours. Add vegetables around beef and cook 1 1/2 hours, removing lid for last 20 to 30 minutes to brown roast.
Remove roast and vegetables to serving platter; keep warm. Over medium-high heat, stir 1 tbsp (15 mL) cornstarch blended with cold water into pan juices. Bring to a boil, stirring, until thickened. Serve over slices of roast.
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