Moose Pot Roast
A hearty moose pot roast featuring rich flavors from veal stock, caramelized vegetables, and aromatic herbs, perfect for a comforting family meal or special occasion.
Ingredients
- 4 Tbsp. olive oil
- 1 (5 lb.) moose chuck blade or shoulder roast ⓘ
- 1 medium onion
- 1 carrot ⓘ
- 1 rib celery ⓘ
- 3 oz. tomato paste ⓘ
- 2 1/2 pt. rich brown veal stock ⓘ
- 1/2 bay leaf ⓘ
- 1 sprig fresh thyme ⓘ
- 4 black peppercorns ⓘ
- 1 clove garlic ⓘ
- 5 Tbsp. butter ⓘ
- 5 Tbsp. all-purpose flour ⓘ
- salt and pepper to taste ⓘ
Instructions
- Dice the onion into 1/2-inch pieces.
- Cut the carrot into 1/2-inch slices.
- Cut the celery into 1/2-inch pieces.
- Preheat the oven to 175°C (347°F).
- In a heavy Dutch oven or thick roasting pan, heat 4 tablespoons of olive oil over medium-high heat until it shimmers.
- Add the moose roast to the pan and brown well on all sides.
- Remove the browned roast and immediately add the diced onion, sliced carrot, and celery to the pan.
- Reduce heat slightly and cook the vegetables until they become caramelized in appearance.
- Return the meat to the pan.
- Add 3 ounces of tomato paste, 2.5 pints of rich brown veal stock, 1/2 bay leaf, 1 sprig of fresh thyme, 4 black peppercorns, and 1 clove of garlic to the pan.
- Heat the liquid until it begins to steam, but do not let it boil.
Tips & Substitutions
For a deeper flavor, consider marinating the moose roast overnight with herbs and spices. If you don't have veal stock, beef broth works as a suitable substitute. To thicken the sauce further, you can use cornstarch mixed with water instead of flour. Remember to taste and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
This Moose Pot Roast pairs wonderfully with creamy mashed potatoes or a side of roasted vegetables. A fresh green salad can also complement the dish nicely. For a hearty meal, serve it alongside crusty bread to soak up the rich gravy. Consider browsing more American recipes for additional side ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a covered pot over low heat on the stove or in the oven at 160°C (320°F) until warmed through. Add a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Moose Pot Roast contains roughly 1081 calories, with 34g protein, 212g carbohydrates, and 16g fat. It is an excellent source of vitamin A (216% of the Daily Value), iron (122% of the Daily Value), and dietary fiber (106% of the Daily Value). Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of moose meat for this recipe?
Yes, you can substitute other cuts like moose round or brisket, but cooking times may vary. Ensure the meat is well-browned for flavor, and adjust the cooking time based on the thickness of the cut to achieve tenderness.
What can I serve with Moose Pot Roast?
Pair the roast with mashed potatoes, noodles, or a hearty grain like farro. Roasted root vegetables or a crisp salad also make excellent sides, enhancing the meal's overall balance and flavor.
How long should I cook the moose roast?
Cook the moose roast in the oven for about 3-4 hours at 175°C (347°F) or until it is fork-tender. The exact time may vary based on the size of the roast, so checking for doneness is key.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).