Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 541
- Carbohydrate: 19g
- Fat: 33g
- Fiber: 2g
- Protein: 38g
- Sugar: 9g
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