A highly soft roast with appealing German flavors is offered in this recipe. excellent when paired with spaetzle or mashed potatoes. Red cabbage and parsley will give this dish a very authentic flavor.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon vegetable oil
- 1 (4 pound) beef pot roast
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons brown sugar
- 2 cloves garlic, minced
- ¼ 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
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 13 g |
| Sodium | 227 mg |
| Sugars | 9 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Made this today for dinner.I liked it.My brother not so much.His has a very plain palate.I usually change recipes.Browned the roast (Chuck roast),took it out of pan,sauteed onions added flour then beer.Used minors beef base and water.Put mustard and brown sugar roast in oven.Cooked in oven at 350 about 3 hours.Served with buttered noodles and peas and carrots.I used St.Pauline girl beer.
This is 1 of 2 of our families favorite roast recipes. Been making it for awhile now. I double the dijon, garlic, brown sugar mix. Have never added nutmeg because I don’t usually have it on hand. Also, I use a cup and a half of beer and beef broth as we like more gravy. I layer onions only underneath the roast and scoop them out after cooking and making the gravy.
I made this in my slow cooker on a rainy Saturday afternoon. The luscious smell just about had me drooling! I used a dark beer and added carrots to the veggies. The rub adds a very German touch to the roast. May add some caraway seed next time! It makes a ton of gravy! I served it with mashed potatoes , but egg noodles or rice would work well too. The leftovers were great too!
I think this is one of the best pot roast I have ever done …made with no changes …Delish !!!!
This was an easy and and a nice change from my usual roast recipe. I used Guiness for my beer and put it in a slow cooker. I could really taste the beer and brown sugar. A sweet sauce but not overly sweet. Definitely did not make a gravey.
Wow this is so good. I love the flavors of the roast. I put onions on the top and bottom. It came out excellent.
Made this for the first time tonight. It was awesome!!! We cooked it in an oven bag and the roast was moist and delicious. Left out the nutmeg because wasn’t sure about that. My husband was like “why are you looking up a recipe, just make regular roast”! He couldn’t get enough of it.
My family loved it, I doubled it since I am feeding a crowd. I used Guinness and it made a wonderful gravy. I didn’t get that it was too sweet like others. The only thing I would change would be to make a little more of the dijon mustard mix. I served mine with mashed potatoes and butternut squash. My husband had three platefuls, lol!! Thanks for an awesome way to make a roast beef.
Good, not amazing. Followed recipe except used crock pot to cook and used double broth in substitution for beer. Broth did not thicken enough to be “gravy” with amount of corn starch added. But was still good.
Roast turned out tender. Just did not care for sweetness in the gravy.
The meat was tender enough, just not very much flavor. It might have been the cut of meat I had on hand, a rump roast.
Very good, but I will go back to my favorite recipe for roast. This recipe needed herbs of some kind for flavor. It was just not my best pot roast!
So delicious! I made this in a slow cooker, on low for 7-8 hours. I followed the ingredients exactly, except I used 2 cups of beer (a porter) and left out the beef stock. I added some baby carrots the last 2 hours of cook time so they didn’t get too mushy. Served with some mashed potatoes and gravy made from the beef juices. The family really liked this one! Will definitely make again!!
What a FANTASTIC option to take as opposed to the usual pot roast with potatoes, carrots, onions and celery. This is at the TOP of my recipe go-to list now!
Per some of the other comments, made this with a full bottle of dark beer and correspondingly less broth. I used chicken broth since that’s what I had on hand. Based on what others have said about the onions, I chose to dice the onions and put them on the bottom of the pot with some finely diced carrots and celery. As the roast cooked, the veggies turned into a terrific gravy with just a hint of sweetness from the onions and the brown sugar. When I make this again, I’ll probably be more generous with the mustard glaze – the bite of the mustard makes a nice counterpoint to the slightly sweet gravy. I think I’ll also brush on additional glaze periodically as the roast cooks. The nutmeg in the glaze is a nice, subtle touch that makes this roast especially good. Wife loved it – said it reminded her of the way her grandma cooked, which is high praise!
Great recipe! Even husband loves it! Make definately again!!!
This is fantastic! I made this almost exactly as written – just added a little more mustard to avoid too much sweetness, and left out the beef stock (put in more beer for more liquid). With a dark ale this tastes rich & hearty, with the mustard really lifting the flavour… And the gravy! Pshew! Yum.
Tasty. Regarding the gravy–Like several other reviewers, my husband’s 1st comment was..that is sweet. To assist with the lessening the “sweet” I served with regular beef gravy and blended both over meat.
This was terrific ! The only thing I did differently was put a mixture of onion wedges, carrots and celery on the bottom of the pot, then laid the seared roast on top of the mixture.
This is AMAZING! My kids even loved it… I would call this the BEST roast we’ve ever had. Will be sharing with all friends and family!
My Sweetie-Pi was all aglow with this, saying over and over again that it was a keeper, as he served himself multiple helpings. I cooked this in the slow cooker for about 3.5 hrs, and the roast was fork tender. Served with mashed potatoes and honey glazed carrots. Made a beautiful presentation. Personally, I thought the gravy lacked flavor except for the sharp flavor of the ale I used (and as someone else pointed out, each beer adds its own unique flavor), as well as the strong mustard flavor. I felt it needed another spice or herb to balance out the flavors, perhaps rosemary or ginger? I wish I were better with herbs and how to combine them. Anyway, I used my old standby, Gravy Master, to deep the color and flavor, and it helped considerably. Perhaps some Better Than Boullion would have been a good addition. As another reviewer mentioned, the onions layered on top of the roast did little for them. Those that cooked in the broth flavored the gravy and gave the onions an appealing, appetizing color. Also, 1 tablespoon cornstarch and water was not enough to thicken the gravy to my taste, so I added more. To me, this recipe is a 3, my Sweetie-Pi thinks it’s a 5, hence the 4 star rating.