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Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 6 |
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This dish provides a very tender roast with a German flavor appeal. Great served with mashed potatoes or spaetzle. Parslied carrots and red cabbage will make this dish very authentic. Ingredients:
1 teaspoon vegetable oil |
1 (4 pound) beef pot roast |
2 tablespoons dijon mustard |
1 1/2 tablespoons brown sugar |
2 cloves garlic, minced |
1/4 teaspoon ground nutmeg |
3 onions, sliced |
1 cup beer |
1 cup beef stock |
salt and ground black pepper to taste |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.
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