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Whitney Pot Roast

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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.
Cooking Method: ,
Cuisine:
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
  • 4 pound Moose steaks; 1/2 lb each
  • 4 lg Onions; sliced
  • 1/2 cup Wine vinegar
  • 1 can Tomato paste; small , 5 1/2
  • 1 cup Water
  • 1/2 cup Butter or oil
  • 2 cloves Garlic; minced
  • 1 tbsp Pickling spices
  • 3 leaves Bay leaves
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Paprika
Directions
  1. 1
    Place the moose steaks in a large bowl of cold water and refrigerate overnight to draw out excess blood.
  2. 2
    Drain the steaks the next day, pat them thoroughly dry with paper towels, and season generously with salt, pepper, and paprika.
  3. 3
    Heat butter or oil in a large skillet over medium-high heat and quickly brown the steaks on all sides.
  4. 4
    Remove the browned steaks from the skillet and set them aside on a plate.
  5. 5
    In the same skillet, reduce heat to medium and sauté the sliced onions and minced garlic until soft and transparent.
  6. 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. 7
    Transfer the steaks to a heavy roasting pan or Dutch oven and pour the onion-tomato mixture evenly over the meat.
  8. 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. 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. 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. 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.

Keywords: pot roast, moose meat, canadian cuisine, slow cooked, tomato gravy, onion roast, game meat, comfort food, family dinner, wine vinegar, pickling spices, beef alternative, hearty meal, oven roasted, tender meat, savory dinner, whitney roast, garlic onion, tomato paste, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/whitney-pot-roast/