Oktoberfest Savory Pot Roast 1.4 kg (3 lbs) brisket or blade pot roast 30 mL (2 tbsp) Dijon mustard 30 mL (2 tbsp) brown sugar 2 cloves garlic, crushed 1 mL ( 1/4 tsp) nutmeg 3 large onions, sliced 250 mL (1 cup) each: beer or ale and beef stock 6 carrots, peeled and quartered 3 parsnips, peeled and quartered 6 to 8 medium new potatoes Place roast in oven-proof dish. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions. Pour beer and stock over top and season with salt and pepper. Cover and place in preheated oven at 170 C (325 F) oven for 11/2 hours. Add vegetables around beef and cook covered for another 11/2 hours, removing lid for last 20 to 30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 15 mL (1 tbsp) cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast.
Posted on: Sun, 29 Sep 2013 00:52:51 +0000