Moose Pot Roast
Moose Pot Roast is an impressive dinner. Made with 4 tbsp. olive oil, 1 (5 lb.) moose chuck blade or shoulder roast, 1 medium onion, 1 carrot and 1 rib celery, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Dice onion into 1/2-inch pieces.
Cut carrot into 1/2-inch slices.
Cut celery in 1/2-inch pieces.
Canned beef broth can be substituted.
One teaspoon dry thyme can also be substituted. Preheat oven to 175Β°.
In a heavy Dutch oven or thick roasting pan, heat oil over medium-high heat until it shimmers.
Add roast to pan and brown well on all sides.
When brown all over, remove and immediately add onion, carrot and celery to pan.
Reduce heat slightly and continue to cook until they become caramelized in appearance.
Add meat back to pan.
Add tomato paste, stock, bay leaf, thyme, peppercorns and garlic.
Heat liquid until it begins to steam, no hotter.
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