Whitney Pot Roast Recipe

Name: Whitney Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. moose steaks (1/2 lb. each); 4 large onions, sliced; 1/2 c. wine vinegar; 1 small (5 1/2 fluid oz.) can tomato paste (156 ml); water (equal amount to the tomato paste); salt, pepper and paprika; 1/2 c. butter or oil; 2 garlic cloves, minced; 1 Tbsp. pickling spices (tied in a bag); 3 bay leaves

Servings: persons

4 lb. moose steaks (1/2 lb. each)
4 large onions, sliced
1/2 c. wine vinegar
1 small (5 1/2 fluid oz.) can tomato paste (156 ml)
water (equal amount to the tomato paste)
salt, pepper and paprika
1/2 c. butter or oil
2 garlic cloves, minced
1 Tbsp. pickling spices (tied in a bag)
3 bay leaves

1
Place steaks in cold water overnight.
2
The next day, pat dry and season with salt, pepper and paprika.
3
In a skillet, quickly brown steaks with butter or oil.
4
Remove meat from skillet and set aside.
5
Saute onion and garlic until transparent and add remaining ingredients.
6
Place meat in heavy roast pan and pour onion mixture over it.
7
Cover and cook in a 350u00b0 oven for 2 hours or until meat is tender.
8
Remove spice bag and bay leaves.
9
Thicken liquid with flour and water.
10
Serve.

1567

kcal

Calories

106

Fat

Carbs

122

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 10 ingredients. The key ingredients include: 4 lb. moose steaks (1/2 lb. each), 4 large onions, sliced, 1/2 c. wine vinegar, 1 small (5 1/2 fluid oz.) can tomato paste (156 ml), and more.

Yes, Whitney 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.

Whitney Pot Roast

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