Elk Pot Roast скачать в хорошем качестве

Elk Pot Roast

Though we happened to have some elk roasts on hand for this video, you can use any type of wild game or even beef for this recipe. However, my favorite thing about using lean meat for pot roasts is not having a layer of fat on the surface of my leftovers the next day. We were lucky to have all the ingredients for this recipe (minus the spices and oil) available in our garden. The carrots are a variety of heirlooms that come in some beautiful colors. The potatoes are a low-glycemic variety called "Huckleberry Gold" that was bred by Montana State University. You can use any onions, potatoes, and carrots for this recipe; the premise of pot roast is still the same. Remember to sear the outside of your roast as it will help retain the moisture while cooking. Choose an oil with a high smoke point so you can get a nice sear. Elk Pot Roast Ingredients: 3-5 lbs of roast meat 3 cloves garlic 3 small yellow onions 3 large potatoes 8-12 carrots 2 cups beef (or wild game) broth 2 cups water 1/4 cup avocado oil (substitute corn or canola oil) 1 Tbsp salt 1 Tbsp pepper 1 Tbsp paprika 1 Tbsp chili powder Instructions: 1. Mince garlic. Cut onions into large chunks. 2. Mix spices together and rub evenly into roast on all sides. Rub garlic into roast. 3. Heat oil and pan on medium high heat. When oil is hot, add roasts and sear on all sides. Remove from heat and set aside. 4. In same pan, add onions and quickly brown. 5. In slow cooker, add roast, browned onions, broth and water. Cook on low for 4 hours*. 6. After 4 hours, add carrots and potatoes. Cook on low for 2 more hours. 7. Serve warm and enjoy! *If cooking on high, cook for 2.5 hours initially, then 1-1.5 hours after adding carrots and potatoes.