Français
Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 3 hr
Makes: 8 servings
Best Suited for: Pot Luck/Buffet,Dinner Party,Cook once eat twice,

Nutritional Information

Per Serving ()

Calories467
Fat17 g
Protein31 g
Carbohydrates49 g

This site is brought to you by the Beef Information Centre

Tangy Oktoberfest Roast Beef

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.
3 lb (1.5 kg)Brisket or Blade Pot Roast
2 tbsp (30 mL)EACH Dijon mustard and brown sugar
2cloves garlic, crushed
¼ tsp (1 mL)nutmeg
3large onions, sliced
1 cup(s) (250 mL)EACH beer or ale and beef stock
6carrots, peeled and quartered
3parsnips, peeled and quartered
8medium new potatoes
  1. 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.
  2. 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.
  3. 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.
  • Cook's Notes: A dark beer (ale) will give a richer flavour. Parsnips may be replaced by turnip.
| More