Nov

Oktoberfest Savory Pot Roast

Introduce family and friends to a new version of an old favorite — pot roast. This one-pot meal is juicy and tender and full of flavor.

3 lbs brisket or blade pot roast
2 Tbs Dijon mustard
2 Tbs brown sugar
2 cloves garlic, crushed
1/4 tsp nutmeg
3 large onions, sliced
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

1. 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.

2. 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.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 467
Calories From Fat (55%) 257.95
% Daily Value
Total Fat 17g 26%
Cholesterol 0mg 0%
Total Carbohydrates 0g
Protein 31g 62%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com