Pot Roast with vegetables
- Carbohydrate 161.940520290685 g
- Cholesterol 76.16 mg
- Fat 62.5601800348219 g
- Fiber 26.2134009313604 g
- Protein 26.8566200396384 g
- Saturated Fat 18.5345420050079 g
- Serving Size 1 1 Serving (334g)
- Sodium 1165.33600061861 mg
- Sugar 135.727119359325 g
- Trans Fat 7.13117200451033 g
- Calories 1223 calories
Step-by-step
- Preheat grill and preheat oven to 300 degrees.
- Rub shoulder with olive oil. Mix dry ingredients together and rub on meat. Wrap meat and refrigerate for 12 hours if possible.
- Heat up 1 1/2 boxes of beef stock in pot and simmer with fresh herbs. Thyme, Basil, Rosemary, and Marjoram.
- Place bacon in the bottom of the roasting pan and start roasting with covered lid.
- Sear meat on hot grill for 5 minutes on each side. Place meat on top of bacon after it is seared.
- Pour liquid around meat, leaving herbs in the liquid to the side, not on meat. Put back in oven and roast for 2 hours on 300. Remove from oven. Add yukon new potatoes, carrots, mushroom, fresh garlic and onions around edges of the meat. Cover and roast for another hour.
Rich aromatics and deeply browned spices coat a tender cut of game meat, surrounded by caramelized vegetables rendered in pork fat. Executing this dish requires strict adherence to temperature stages and moisture management. Game meats demand specific handling to balance their natural lean profile against the extended cooking times required to break down connective tissue.
Managing Heat and Sequencing
Begin by rubbing the oiled meat thoroughly with the spice blend. Wrapping the seasoned roast and refrigerating it for a full twelve hours allows the salt and aromatics to penetrate the outer muscle fibers before cooking begins. Searing the exterior on a hot grill for five minutes per side locks in surface moisture and creates a Maillard reaction crust. Transfer the seared meat to a roasting pan atop a layer of peppered bacon. Pour heated beef stock and fresh herbs around the edges, keeping the liquid level below the top of the meat to prevent washing away the spice crust. Set the oven to 300 degrees Fahrenheit for the initial two-hour roast. Add dense root vegetables such as Yukon new potatoes, carrots, and onions only during the final hour of cooking to prevent them from turning to mush in the braising liquid.Fresh Versus Preserved Elements
Fresh herbs like thyme, basil, rosemary, and marjoram release essential oils gradually into the simmering stock, whereas dried herbs demand earlier rehydration to release similar aromatic compounds. Fresh vegetables release water as they soften, adjusting the salinity and body of the surrounding braising liquid during the final hour in the oven. Keep the roasting pan tightly covered with a lid to maintain a humid environment throughout the three total hours of oven time.
