Cafe Yk Beef Pot Roast

"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. Please feel free to share this recipe with credit given."
 
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Ready In:
4hrs 15mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Preheat oven to 275°F
  • Place potatoes, carrots and garlic in your roasting pan.
  • Rub beef roast with rosemary with salt and pepper.
  • Sear roast on all sides until golden brown.
  • Place roast on top of vegetables.
  • Add 2 cups beef broth.
  • Cover and cook for four hours or until beef is falling apart tender.
  • Remove pot roast; trim fat if necessary.
  • Make gravy from pan juices:

  • Start gravy by straining pan juices through a china cap or wire mesh strainer, then skim off excess fat.
  • 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.
  • Deglaze with wine
  • Add pan juices, remaining beef broth, and tomato paste and bring to a boil and reduce by half.
  • 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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RECIPE SUBMITTED BY

<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
 
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