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HIGH ALTITUDE POT ROAST RECIPE

Sharing Mountain Recipes
by Randi Lee Levin
This is what I consider pure comfort food for the soul. Use a crock pot, pressure cooker, Dutch oven or roasting pan; all one needs to do is add the ingredients and simmer at a slow temperature all day long. The wait for a taste to thy palate may be an impatient one, but well worth it, for this slow cooking method is what produces the superior essence that will be requested and savored often in the years to come.
Serves 6-8

Ingredients

• 4-5 pounds beef chuck, bottom or top round, pork, venison or elk roast (the thicker the cut, the better)
• 1 garlic clove
• 1-2 tablespoons flour
• 2 tablespoons oil or 3 tablespoons butter
• 2 garlic cloves, finely minced (a pinch more if using wild game)
• 1-2 carrots, chopped
• 1-2 celery stalk, chopped (optional)
• 1/2 teaspoon cloves and or nutmeg
• 1 medium onion
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1 large bay leaf
• 2 teaspoons Worcestershire sauce (a pinch more if using wild game)
• 2-3 tablespoons butter
• Salt and pepper to taste
 

Directions

Preheat oven to 325° F

1. Cut any excess fat away from the meat and rub the meat all over with the garlic clove. Discard the clove.

2. Heat the oil or butter in a 9 or 10-inch skillet over medium, dredge the meat in the flour and slightly brown it on all sides. Remove from the pan, and place it into the pan that it will be simmered in; add a cup of warm water.

3. Add all remaining ingredients, cover tightly with foil or the pot's lid, and simmer until tender and easily pierced with a fork, about 5-7 hours.

4. If using a roasting pan or Dutch oven, remove the lid 30-40 minutes before removing from the oven, turning the roast once in the pan.

Hints: If using wild game, pound it a few times with the back of a large spoon or mallet to tenderize the meat before cooking. You can also poke a few holes all over the top with the prongs of a fork. Additionally, spread 2 tablespoons butter or top of the meat if using wild game. Reserve the leftover juice in a tightly fitted container and freeze it to use later as it makes a wonderful addition to or base for beef broth.

Sea Level: Set the temperature at 325° F and shorten roasting time by 60-90 minutes.