This hearty Whitney Pot Roast is a comforting Canadian favorite that transforms lean moose steaks into a fall-apart tender main course. The meat is first soaked to remove excess blood, then quickly browned to lock in flavor before being slow-roasted with caramelized onions, garlic, and a tangy tomato-vinegar gravy. Infused with pickling spices and bay leaves, the result is a deeply savory, aromatic dish with a rich texture. Perfect for cold evenings or family dinners, this recipe brings rustic home-style warmth to the table. It is simple to prepare with pantry staples, offering a satisfying meal that pairs beautifully with mashed potatoes or crusty bread.
Whitney Pot Roast
Description
This hearty Whitney Pot Roast is a comforting Canadian favorite that transforms lean moose steaks into a fall-apart tender main course. The meat is first soaked to remove excess blood, then quickly browned to lock in flavor before being slow-roasted with caramelized onions, garlic, and a tangy tomato-vinegar gravy. Infused with pickling spices and bay leaves, the result is a deeply savory, aromatic dish with a rich texture. Perfect for cold evenings or family dinners, this recipe brings rustic home-style warmth to the table.Ingredients
Directions
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Place the moose steaks in a large bowl of cold water and refrigerate overnight to draw out excess blood.
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Drain the steaks the next day, pat them thoroughly dry with paper towels, and season generously with salt, pepper, and paprika.
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Heat butter or oil in a large skillet over medium-high heat and quickly brown the steaks on all sides.
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Remove the browned steaks from the skillet and set them aside on a plate.
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In the same skillet, reduce heat to medium and sauté the sliced onions and minced garlic until soft and transparent.
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Add the tomato paste, wine vinegar, water, pickling spices (tied in a bag if available), and bay leaves to the onion mixture; stir well to combine.
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Transfer the steaks to a heavy roasting pan or Dutch oven and pour the onion-tomato mixture evenly over the meat.
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Cover the pan tightly with a lid or foil and roast in a 350ðF (175ðC) oven for 2 hours, or until the meat is fork-tender.
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Remove the pan from the oven, discard the spice bag and bay leaves, and skim any excess fat from the surface if desired.
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Mix flour with a small amount of cold water to form a slurry, then stir into the pan juices to thicken the gravy; simmer for 2-3 minutes until desired consistency is reached.
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Serve the pot roast hot, spooning plenty of the savory onion-tomato gravy over the meat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1357.7kcal
- % Daily Value *
- Total Fat 73.2g113%
- Saturated Fat 30.5g153%
- Cholesterol 372.3mg125%
- Sodium 974.8mg41%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 5.7g23%
- Sugars 14.2g
- Protein 137.1g275%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking game meat like moose in cold water overnight is a traditional step that helps mellow the strong flavor and removes excess blood, resulting in a more tender and palatable roast.
If you do not have pickling spices, you can substitute with a mix of whole peppercorns, mustard seeds, allspice berries, and cloves. Tie them in a cheesecloth bag for easy removal.
For a richer gravy, you can add a splash of beef broth or red wine in place of some of the water.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. The flavors often improve after a day or two.
This recipe yields a substantial amount of gravy; serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
