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Overall Time

4–5 hours

Servings

4

Difficulty

Medium

Take your Oktoberfest Haus Party to the next level with our German-inspired recipes.

After some easy prep, pass the baton to your Dutch oven for the real work. After a few hours—and an Oktoberfest or two later—you’ll have fall-apart beef we urge you to top with our horseradish grüne sosse (green sauce).

Be sure to check out these other tasty options:

Oktoberfest Recipe: Pork Rouladen

Oktoberfest Recipe: Spaetzle

Part 1

Oktoberfest Pot Roast

Ingredients

2 bottles Oktoberfest
3 pounds beef chuck flat, boneless short rib, or brisket
1 cup carrots, chopped
1 cup celery, chopped
2 cups onion, chopped
2 vine ripe tomatoes
2 bay leaves
4 sprigs fresh thyme
1 tablespoon black pepper
3 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon dried thyme leaves
2 tablespoons paprika
4 tablespoons rice oil

Directions

Step 1

Cut beef into 2-inch pieces. Combine the pepper, salt, garlic, thyme and paprika, then toss the meat in the spice mix to coat.


Step 2

In a Dutch oven over medium heat, add the oil and allow to heat to almost smoking. Add the beef in an even layer and do not stir. Sear for 2–3 minutes until browned. Repeat searing on all sides, 2–3 minutes per side.


Step 3

Remove seared meat and add the vegetables, cooking until browned evenly. Add bay leaves, thyme and tomatoes, stirring to break down the tomatoes, approximately 5 minutes.


Step 4

Preheat oven to 350° F. Return the beef to the Dutch oven, add the beer, cover with a lid, and place in the oven for 1 hour. Reduce the heat to 275° and cook for an additional 2–3 hours, or until the meat is fork tender.


Step 5

Return the dish to your stovetop. Remove all solids from the Dutch, cook down the liquid over medium-high heat, aiming to reduce it by half. Add back all of the solid ingredients and stir. Serve over buttered spaetzle and top with horseradish grüne sosse—recipe immediately below!

Part 2

Horseradish Grüne Sosse (Green Sauce)

Ingredients

2 ounces freshly grated horseradish root
2 ounces chives
2 ounces chervil
2 ounces mint
2 ounces sorrel
1 cup sour cream
1/2 cup plain yogurt
2 lemons (zest & juice)
1 teaspoon kosher salt
1 teaspoon black pepper
2 hard-boiled eggs

Directions

Step 1

Finely chop all the herbs and place in a small bowl. First mix in the horseradish, lemon zest, and lemon juice. Then add the sour cream and yogurt, mixing to incorporate.


Step 2

Finely chop the egg yolks and mix well into the sour cream/herb bowl. Lastly, chop the egg whites to about a 1/4 inch and mix in. Try the sauce and adjust with salt and pepper to taste.

Plate of pot roast with Sierra Nevada Oktoberfest beer