Shelly's Recipe

OKTOBERFEST ROAST

Category: Roasts/Tenderloin - Beef

1 (3 lb) brisket or blade pot roast
2 tbsp Dijon mustard and packed brown sugar
2 clove garlic, minced
1/4 tsp nutmeg
3 large onions, sliced
1 cup beer or ale and beef stock
6 carrots, peeled and quartered
3 parsnips, peeled and quartered
6 to 8 medium new potatoes

Place roast in a Dutch oven. Combine next 4 ingredients in a small bowl; spread mixture over roast; layer with onions. Pour beer and stock over top; season with salt and pepper. Cover and plate in over and bake at 325 for 1 1/2 hours. Add vegetables around beef and cook, covered, for another 1 1/2 hours, removing lid for last 20 to 30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 1 tbsp cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast. Serves 8