OCTOBERFEST ROAST
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.
Provided by barb
Categories World Cuisine Recipes European German
Time 3h55m
Yield 6
Number Of Ingredients 12
Steps:
- 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 541.4 calories, Carbohydrate 18.6 g, Cholesterol 130.8 mg, Fat 32.6 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 12.6 g, Sodium 226.5 mg, Sugar 8.6 g
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Naomi Moore
[email protected]I'm allergic to apples. Can I leave them out of the recipe?
Eshan Shashmika
[email protected]This recipe seems complicated. Is there a simpler version?
SK SOHAG RANA
[email protected]I'm not sure how to make sauerkraut. Is there a substitute?
Ann Nzilani
[email protected]I've never had Oktoberfest roast before. I'm excited to try it!
David Jones
[email protected]I'm not a big fan of pork, but I'm willing to try this recipe.
Best statuses
[email protected]This recipe reminds me of my childhood.
Anup Giri
[email protected]I'm going to try this recipe with chicken instead of pork.
De Son
[email protected]I'm not sure about the sauerkraut, but the rest of the recipe looks good.
Ronisha Ingram
[email protected]This recipe looks delicious! I'm going to make it for my next party.
Melody wray
[email protected]I can't wait to try this recipe!
Md Mujib
[email protected]This recipe is a keeper!
Bless darko
[email protected]I will definitely be making this recipe again!
Anoo Mhmd
[email protected]This was my first time making an Oktoberfest roast and it turned out great! The pork was so tender and the sauerkraut and apples were a perfect addition.
Chicken Flex
[email protected]The pork was a little bland for my taste, but I added some extra spices and it was perfect.
Segun Oluwapemilerin
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy Oktoberfest meal.
Alice Omotoso
[email protected]This recipe was easy to follow and the pork turned out amazing!
Tabatha Mcgehee
[email protected]I've made this recipe several times and it always turns out great! The pork is always tender and juicy, and the sauerkraut and apples add a nice flavor.
Ruth Ogochukwu
[email protected]The pork was a little dry, but the sauerkraut and apples were delicious.
Veronica Wanjiru
[email protected]I made this roast for my family and they loved it! It was easy to make and the pork was so flavorful.
Harsh Kujur
[email protected]This Oktoberfest Roast was a hit at our party! The pork was so tender and juicy, and the sauerkraut and apples added a nice tangy flavor.