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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Elk or Wild Caribou whenever available. Ingredients:
3 lbs top round roast, trimmed of fat |
6 yukon gold potatoes, quartered |
2 carrots, 1 inch slices |
1 tablespoon olive oil |
6 garlic cloves, peeled and crushed |
1 teaspoon salt |
1 sprig fresh rosemary, finely diced |
1/2 teaspoon fresh ground black pepper |
2 cups low sodium beef broth |
1/2 cup burgundy wine or 1/2 cup dry red wine |
2 tablespoons cornstarch |
1 tablespoon tomato paste |
2 tablespoons water |
2 cups low sodium beef broth |
Directions:
1. Preheat oven to 275°F
2. Place potatoes, carrots and garlic in your roasting pan.
3. Rub beef roast with rosemary with salt and pepper.
4. Sear roast on all sides until golden brown.
5. Place roast on top of vegetables.
6. Add 2 cups beef broth.
7. Cover and cook for four hours or until beef is falling apart tender.
8. Remove pot roast; trim fat if necessary.
9. Make gravy from pan juices:.
10. Start gravy by straining pan juices through a china cap or wire mesh strainer, then skim off excess fat.
11. Place your roasting pan on the stove and set heat to high and brown the bits and pieces that are stuck to the bottom of the pan.
12. Deglaze with wine
13. Add pan juices, remaining beef broth, and tomato paste and bring to a boil and reduce by half.
14. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
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