Tangy Oktoberfest Roast Beef

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September 6, 2018

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.

Makes 8 servings


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