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.
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.