Octoberfest Roast Food
OCTOBERFEST ROAST
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.
Provided by barb
Categories World Cuisine Recipes European German
Time 3h55m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 18.6 g, Cholesterol 130.8 mg, Fat 32.6 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 12.6 g, Sodium 226.5 mg, Sugar 8.6 g
OKTOBERFEST PORK ROAST
Make and share this Oktoberfest Pork Roast recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Brin to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Meanwhile, combine sage, salt, pepper, allspice and cayenne; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
- Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth.
- Cover and simmer for 2 hours or until a meat thermometer reads 150.
- Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170. Let stand 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 357.6, Fat 12.4, SaturatedFat 2.2, Cholesterol 72.6, Sodium 281.2, Carbohydrate 28.2, Fiber 10.2, Sugar 5, Protein 33.1
OCTOBERFEST ROAST
"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."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
OKTOBERFEST PORK ROAST
This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.-Tonya Swain, Seville, Ohio
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper., Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker., Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.
Nutrition Facts : Calories 562 calories, Fat 29g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1290mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.
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