Oktoberfest Savory Pot Roast

I haven't made this before, but it sounds good. Based on the number of servings, I think that I might add a few more potatoes.

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 3  lbs beef brisket or 3  lbs  blade pot roast
• 2  tablespoons Dijon mustard
• 2  tablespoons brown sugar
• 2  garlic cloves, crushed
• 1⁄4 teaspoon nutmeg
• 3  large onions, sliced
• 1  cup beer or 1  cup ale
• 1  cup  beef stock
• 6  carrots, peeled and quartered
• 3  parsnips, peeled and quartered
• 6 -8  medium new potatoes

Directions

1. Place roast in oven-proof dish.
2. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions.
3. Pour beer and stock over top and season with salt and pepper.
4. Cover and place in preheated oven at 170C (325 F) oven for 11/2 hours.
5. Add vegetables around beef and cook covered for another 11/2 hours, removing lid for last 20 to 30 minutes to brown roast.
6. Remove beef and vegetables to serving platter and thicken juices with 15 ml (1 tbsp) cornstarch blended with cold water.
7. Bring to a boil stirring to thicken and serve over roast.