Elk Pot Roast with Vegetables
Elk Recipe
1Setup & Prepare
About This Recipe
This traditional pot roast slowly braises a tough elk chuck roast with vegetables until fork-tender, creating the ultimate Sunday dinner comfort food. The long cooking process develops rich, deep flavors while transforming the meat into melt-in-your-mouth tenderness.
Cultural Context
This classic American comfort food demonstrates how elk can be used in traditional Sunday dinner preparations. The technique transforms tougher cuts into tender, flavorful meals that feed large families while creating the hearty, satisfying dishes that define American home cooking.
2Ingredients
Shopping List
3Cooking Instructions
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Searing: Season roast with salt and pepper. Heat oil in Dutch oven over medium-high heat. Brown roast on all sides, about 12 minutes total.
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Vegetable Base: Remove roast and sauté onions, carrots, and celery until lightly browned, about 8 minutes.
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Flour Addition: Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
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Liquid Integration: Add stock, wine, tomato paste, bay leaves, and thyme. Return roast to pot.
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Braising: Bring to simmer, cover, and cook in 325°F oven for 2.5 hours.
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Vegetable Addition: Add potatoes and mushrooms, continue cooking 1-1.5 hours more until meat is fork-tender.
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Finishing: Remove bay leaves and thyme stems. Add garlic during final 15 minutes. Adjust seasoning and serve.
4Chef's Notes & Pairings
Chef's Notes
- Don't skip the browning step - it adds crucial flavor development
- The long, slow cooking transforms tough connective tissue into gelatin
- Can be made ahead and reheated - flavors improve overnight
Wine Pairing
Medium-bodied CĂ´tes du RhĂ´ne or Merlot - wines that complement the rich braised flavors without overwhelming the elk.
Nutrition Facts
Per serving: 485 calories, 48g protein, 18g fat, 28g carbohydrates. Complete comfort meal with vegetables.
