“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.”
READY IN:
4hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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