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.

Ingredients
2-3hTime 6 ServingsTime 360 CalsTime

  • 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

Directions
Prep: 40m | Cook: 2hTime

  1. Crush the coriander and rosemary together with a mortar and pestle, then work in the garlic.
  2. Season the roast with salt and pepper, and massage in the spice mixture all over.
  3. 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!
  4. While the roast is browning, make the mirepoix: chop onion into large chunks, and cut the carrots and celery into 3-inch pieces.
  5. 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.
  6. Add the red wine and deglaze the pan by scraping all the caramelized bits off the bottom. Add beef broth and bay leaves.
  7. 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.
  8. When the roast is done, remove it and let it rest under tented foil while you make the gravy.
  9. 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.
  10. Remove roast from foil and slice for serving.

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