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Tangy Oktoberfest Roast




Source of Recipe


beefinfo.org


List of Ingredients




3 lbs Brisket or Blade Pot Roast
2 tbsp Each Dijon mustard and 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 – 8 medium potatoes

Recipe



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 325°F (160°C) for 1 1/2 hours.

Add vegetables around beef and cook covered for another 1 1/2 hours, removing lid for last 20 – 30 minutes to brown roast.

Remove beef and vegetables to serving platter and thicken juices with 1 tbsp (15 mL) cornstarch blended with cold water.

Bring to boil, stirring to thicken and serve over roast.

Makes 8 servings.

TIP: A dark beer (ale) will give a richer flavor. Parsnips may be replaced by turnip.

Nutrition Information Per Serving: 467 Calories, 31 g Protein, 17 g Fat, 49 g Carbohydrates