Whitney Pot Roast

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.

Cooking Method: Baking, Roasting

Cuisine: Canadian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1357.7

Dietary: Vegan

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

Moose steaks; 1/2 lb each
Onions; sliced
Wine vinegar
Tomato paste; small, 5 1/2 oz
Water
Butter or oil
Garlic; minced
Pickling spices
Bay leaves
Salt
Black pepper
Paprika

Directions

1
Place the moose steaks in a large bowl of cold water and refrigerate overnight to draw out excess blood.
2
Drain the steaks the next day, pat them thoroughly dry with paper towels, and season generously with salt, pepper, and paprika.
3
Heat butter or oil in a large skillet over medium-high heat and quickly brown the steaks on all sides.
4
Remove the browned steaks from the skillet and set them aside on a plate.
5
In the same skillet, reduce heat to medium and sauté the sliced onions and minced garlic until soft and transparent.
6
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.
7
Transfer the steaks to a heavy roasting pan or Dutch oven and pour the onion-tomato mixture evenly over the meat.
8
Cover the pan tightly with a lid or foil and roast in a 350°F (175°C) oven for 2 hours, or until the meat is fork-tender.
9
Remove the pan from the oven, discard the spice bag and bay leaves, and skim any excess fat from the surface if desired.
10
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.
11
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.

Read it online: https://www.chefs-mate.com/recipe/whitney-pot-roast/