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Helpful Chef Tips
- Let the meat rest at room temperature before roasting to ensure even cooking.
- Use a meat thermometer to avoid overcooking and keep the roast juicy.
- Baste the roast occasionally with its own juices to enhance flavor and moisture.
Ingredients 0/12
What Makes This Recipe Unique
Step 1
Heat your oven to 325°F (165°C). Warm some vegetable oil in a Dutch oven over medium heat, then brown the pot roast on all sides—this usually takes about 2 to 3 minutes per side. While the meat is browning, mix together Dijon mustard, brown sugar, garlic, and a pinch of nutmeg in a small bowl. Once the roast is nicely browned, spread this flavorful mixture all over it. Lay the onion slices on top, then pour in the beer and beef stock. Season everything with salt and pepper, cover the Dutch oven, and pop it in the oven.
Step 2
Let it roast for about 3 and a half hours until the meat is super tender. About 20 minutes before it’s done, take off the lid so the top can get a bit more color. When the roast is ready, move it to a platter and cover it loosely with foil to rest for around 10 minutes.
Step 3
While the meat rests, whisk together cornstarch and water to make a slurry. Pour this into the juices left in the Dutch oven, then place it back on medium heat. Stir and bring the liquid to a gentle boil until it thickens into a nice gravy. You can serve this on the side or drizzle it over sliced beef for extra flavor.
