Oktoberfest Savoury Pot Roast

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Oktoberfest Savoury Pot Roast

Introduce family and friends to a new version of an old favourite -- pot roast. This one-pot meal is juicy and tender and full of flavour.
Servings 8


  • 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.

    A dark beer (ale) will give a richer flavour. Parsnips may be replaced with rutabaga.

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