High Altitude Pot Roast Recipe
30 minutes
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.
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
• 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
Nutritional information
Calories
651Cholesterol
116 mgFat
293Cooking time
2 hoursPreparation time
2 hours30 minutes
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.
More information
- Visits: 17
- Reviews: 3 stars according to 1 voters
- Category: Beef Recipe
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