Name: Pronghorn Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8-10
Cuisine: American
Ingredients: 4-5 lbs pronghorn chuck roast; 3 tbsp vegetable oil; 2 large onions, quartered; 6 carrots, cut in 3" pieces; 6 potatoes, quartered; 4 celery stalks, cut in 3" pieces; 6 cloves garlic, smashed; 2 tbsp tomato paste; 1 cup red wine; 2 cups beef stock; 2 bay leaves; 2 tbsp fresh thyme

Experience pronghorn antelope at its finest with this slow-roasted recipe. The key is oven roasting, which ensures tender, juicy meat with a beautiful caramelized exterior every time you make it.

American comfort meets lean game

Comfort Food Evolution This preparation transforms lean pronghorn into classic American comfort food, using traditional pot roast techniques adapted for game meat's unique characteristics.

Ingredients (Serves 8-10)

4-5 lbs pronghorn chuck roast
3 tbsp vegetable oil
2 large onions, quartered
6 carrots, cut in 3" pieces
6 potatoes, quartered
4 celery stalks, cut in 3" pieces
6 cloves garlic, smashed
2 tbsp tomato paste
1 cup red wine
2 cups beef stock
2 bay leaves
2 tbsp fresh thyme

American Pot Roast Method

Deep Browning: Brown the roast on all sides in a heavy Dutch oven. Take your time - good color means good flavor.
Vegetable Foundation: Add aromatic vegetables and cook until beginning to caramelize, about 8-10 minutes.
Braising Liquid: Add tomatoes and stock. Pour in stock and wine to come halfway up the roast. Add herbs and bring to a simmer for 15-20 minutes.
Long Cooking: Cover and braise at 300°F for 3 to 4 hours until completely fork-tender.