Octoberfest Roast

Octoberfest Roast

barb 1

"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."

Ingredients 3 h 55 m {{adjustedServings}} servings 541 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews 20

  1. 24 Ratings


This is an excellent recipe. The onions that were in the bottom of the pan were brown and savory, the ones that cooked on top of the meat not as much--so next time I'll put them all in the bottom of the pan. Other than that, no changes...and that's saying something because I almost ALWAYS change something.


I was very disappointed with this, in terms of flavor. I made this with Sam Adams Oktoberfest, one of my favorite beers but I gave 3 stars allowing for different beers giving different flavors. Mostly I think I didnt like the brown sugar which gives it a sweetened taste whereas I was looking for something more savory. I cooked the roast in my slow cooker high for 3 hours cooks it perfectly. remember it keeps cooking after you take it out so maybe take it out a bit sooner if you light it on the rare side. Meat was tender, I just didnt like the lightly sweet flavor


This is an excellent pot roast ( and I thought mine was the best) I do NOT get the reference to a sweet not savory roast by another reviewer, because this was a tasty & tender AND NOT SWEET roast. I also do not recommend that anyone eat pot roast rare as suggested by a reviewer. Pot roast is a very tough cut and the long braising and fall apart result is what a pot roast is all about. I would recommend that you salt and pepper the roast before browning because I thought it needed a bit more salt. I would also suggest that you use a grainy or country dijon and NOT a sweetened dijon mustard. The only changes that I made was that I used dark brown sugar because that is all I had. I cooked it covered tightly in a 275 degree oven for 4 hours and it turned out perfect. I did have to add more slurry to thicken the gravy because of all the juices that I had left. Next time I might stir a few crumbled ginger snaps into the gravy to give it an even more pronounced german flavor. This is a winner and I will make this again and again. Thanks so much for sharing.