Elk Pot Roast
Posted on 02/25/2018
by Brad Fenson
Browned meat equals flavour, especially when we’re talking wild game. Adding liquid and simmering on low heat for a longer time tenderizes and maintains moisture. A mirepoix, made with onion, carrot, and celery, adds even more flavour to the meat and gravy.
A pot roast is relatively easy to prepare and cook. They’re usually done in an oven, but a Camp Chef Dutch oven or pot with a good sealing lid on a stove top or camp stove helps lock in moisture and tenderize the long-grain cuts of meat.
- 2 to 3-pound elk roast (round, cross-rib, or sirloin tip roast)
- 3 tbsp vegetable oil or lard, reserving 1 tbsp
- 3 tbsp whole coriander seeds
- 3 tbsp dried rosemary
- 6 large cloves garlic, cut into slivers
- 2 tsp salt
- 2 tsp coarsely cracked black pepper
- 1 large yellow onion
- 2 large carrots
- 2 celery ribs
- ½ cup red wine
- ½ cup beef broth
- 2 bay leaves
Prep: 40m | Cook: 2h
- Crush the coriander and rosemary together with a mortar and pestle, then work in the garlic.
- Season the roast with salt and pepper, and massage in the spice mixture all over.
- In a Dutch oven or pot with lid, heat 2 tbsp of oil to medium-high and brown the roast on all sides. Careful not to burn the coriander seeds!
- While the roast is browning, make the mirepoix: chop onion into large chunks, and cut the carrots and celery into 3-inch pieces.
- Once browned, remove the roast from the pan, add the remaining 1 tablespoon of oil and stir in the onion, carrots and celery. Sauté the vegetables for about 10 minutes until the onions become translucent.
- Add the red wine and deglaze the pan by scraping all the caramelized bits off the bottom. Add beef broth and bay leaves.
- Put the roast back into the pot and nestle it on top of the vegetables, cover with a lid and braise on the stovetop for about 2 hours at a simmer.
- When the roast is done, remove it and let it rest under tented foil while you make the gravy.
- To make the gravy, strain out all the solids and return the leftover liquid to the pot. To thicken, shake ¼ cup of flour or cornstarch and ½ cup of the liquid in a container. Whisk this into the pot and simmer until thickened.
- Remove roast from foil and slice for serving.
Back to the Kitchen