Per some of the other comments, made this with a full bottle of dark beer and correspondingly less broth. I used chicken broth since that's what I had on hand. Based on what others have said about the onions, I chose to dice the onions and put them on the bottom of the pot with some finely diced carrots and celery. As the roast cooked, the veggies turned into a terrific gravy with just a hint of sweetness from the onions and the brown sugar.
When I make this again, I'll probably be more generous with the mustard glaze - the bite of the mustard makes a nice counterpoint to the slightly sweet gravy. I think I'll also brush on additional glaze periodically as the roast cooks. The nutmeg in the glaze is a nice, subtle touch that makes this roast especially good.
Wife loved it - said it reminded her of the way her grandma cooked, which is high praise!
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Per some of the other comments, made this with a full bottle of dark beer and correspondingly...