Canada In The Rough™ Pot Roast

"Pot Roasting" is a form of braising; meat is seared and then cooked in liquid slowly over a long period of time in order to break down tough connective tissues. Shoulder and lower leg cuts are ideal for pot roasts. In the show segment, we used a pronghorn antelope shoulder roast.

• 2 Tablespoons vegetable oil
• 4 lb. shoulder roast
• 2 medium cooking onions, diced (or 2 cups peeled pearl onions)
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 cups dry red wine or dark beer
• 2 cups chicken or beef stock
• 2 Tablespoons honey (optional)
• 1 Tablespoon rye whiskey (optional)
• 1 Tablespoon cornstarch

Heat 1 Tablespoon oil in Dutch oven and sear roast on all sides to a golden brown colour. Remove roast and season with salt and pepper; set aside.

Add remaining oil, onions, carrots, and celery; brown lightly, stirring frequently. Return roast back to pot and add bay leaves and thyme. Pour in wine, stock, honey and whiskey. The liquid does not have to cover the meat. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours. The meat will easily let loose when pierced with a fork.

Transfer roast to a cutting board. Whisk 2 Tablespoons cold water into cornstarch to make a thin paste. Slowly pour into pot while stirring. Cook until sauce comes to a full boil and is slightly thickened. Season to taste with salt and pepper.

Serve with a side of your favourite potatoes and vegetables.

Canada In The Rough™ Pot Roast