Name: Tangy Oktoberfest Roast Beef
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Ingredients: 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

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.

Ingredients

3 lb (1.5 kg) Brisket or Blade Pot Roast2 tbsp (30 mL) EACH Dijon mustard and brown sugar2 cloves garlic, crushed¼ tsp (1 mL) nutmeg3 large onions, sliced1 cup (250 mL) EACH beer or ale and beef stock6 carrots, peeled and quartered3 parsnips, peeled and quartered8 medium new potatoes

Cook Mode Prevent your screen from going dark

Directions

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.