Pronghorn Pot Roast with Root Vegetables

1. Deep Browning:

   • Brown roast on all sides in Dutch oven
   • Color development: Essential for rich flavor
   • Fat rendering: Save any rendered fat for vegetables

2. Vegetable Foundation:

   • Sauté vegetables until beginning to caramelize
   • Layer building: Each ingredient adds complexity
   • Aromatics: Garlic and herbs last to prevent burning

3. Braising Liquid:

   • Add tomato paste, cook until darkened
   • Acid addition: Wine brightens heavy braise
   • Stock integration: Creates rich braising medium

4. Long Cooking:

   • Cover tightly, braise at 275°F for 4-5 hours
   • Testing: Fork should slide through easily
   • Vegetables: Add root vegetables last 2 hours

Traditional Service: With mashed potatoes and natural gravy Comfort Factor: Perfect for cold weather, family dining

Ground Pronghorn Specialties