For an even richer flavor, consider searing the pot roast the day before and refrigerating it overnight. This allows the Maillard reaction to deepen, adding complexity to the final dish. A dark beer such as a Dunkel or a Bock will amplify the traditional German flavors, but a lighter lager works beautifully as well. Don't discard the cooking liquid! It's liquid gold. If you prefer a smoother gravy, strain the liquid before thickening it with the cornstarch slurry.
Octoberfest Roast
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PREP TIME15 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME3 hrs 55 mins
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SERVING6 People
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VIEWS93
Experience the heartwarming flavors of autumn with this exquisitely tender roast, infused with the soul-satisfying essence of a German harvest festival. A symphony of savory and sweet, it's destined to become a cherished centerpiece, perfectly complemented by creamy mashed potatoes or delicate spaetzle.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol131 mg
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Fiber2 g
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Protein38 g
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Saturated Fat13 g
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Sodium227 mg
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Sugar9 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C).
02
StepHeat 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.
03
StepMix 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.
04
StepRoast 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.
05
StepWhile 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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RECIPE REVIEWS
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Please Rate
Hank Zieme
Jun 22, 2025The nutmeg adds such a unique and delicious flavor. I will be making this again and again.
Adrian Wilkinson
May 21, 2025My family loved this! The meat was so tender, it fell apart. The gravy was so flavorful. I'll definitely be making this again!
Nola Hudson
Apr 7, 2025This recipe is fantastic! The roast was so tender and flavorful. The gravy was the perfect finishing touch.
Sheridan Green
Mar 2, 2025I made this for a family gathering, and everyone raved about it. It's definitely a keeper!
Sebastian Fay
Nov 1, 2024Easy to follow instructions and a great result. I added some carrots and potatoes as suggested, and it was a complete meal.
Bret Bosco
Sep 2, 2024This is the best pot roast I've ever made! The instructions were easy to follow, and the results were amazing.
Marlin Hickle
Jun 17, 2024I used a dark beer, and it gave the roast a really nice depth of flavor. Thanks for sharing this recipe!