Moose Pot Roast Recipe

Name: Moose Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. olive oil; 1 (5 lb.) moose chuck blade or shoulder roast; 1 medium onion; 1 carrot; 1 rib celery; 3 oz. tomato paste; 2 1/2 pt. rich brown veal stock; 1/2 bay leaf; 1 sprig fresh thyme; 4 black peppercorns; 1 clove garlic; 5 Tbsp. butter; 5 Tbsp. all-purpose flour; salt and pepper to taste

Servings: persons

4 Tbsp. olive oil
1 (5 lb.) moose chuck blade or shoulder roast
1 medium onion
1 carrot
1 rib celery
3 oz. tomato paste
2 1/2 pt. rich brown veal stock
1/2 bay leaf
1 sprig fresh thyme
4 black peppercorns
1 clove garlic
5 Tbsp. butter
5 Tbsp. all-purpose flour
salt and pepper to taste

1
Dice onion into 1/2-inch pieces.
2
Cut carrot into 1/2-inch slices.
3
Cut celery in 1/2-inch pieces.
4
Canned beef broth can be substituted.
5
One teaspoon dry thyme can also be substituted. Preheat oven to 175u00b0.
6
In a heavy Dutch oven or thick roasting pan, heat oil over medium-high heat until it shimmers.
7
Add roast to pan and brown well on all sides.
8
When brown all over, remove and immediately add onion, carrot and celery to pan.
9
Reduce heat slightly and continue to cook until they become caramelized in appearance.
10
Add meat back to pan.
11
Add tomato paste, stock, bay leaf, thyme, peppercorns and garlic.
12
Heat liquid until it begins to steam, no hotter.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Tbsp. olive oil, 1 (5 lb.) moose chuck blade or shoulder roast, 1 medium onion, 1 carrot, and more.

Yes, Moose Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moose Pot Roast

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