Country-Style Pot Roast

Delight in the heartwarming flavors of Country-Style Pot Roast, a cherished recipe from Joan Best in Garrison, Montana. Perfectly suited for venison, this hearty and comforting dish is a favorite of her husband, who goes deer hunting. Whether prepared with beef or venison, this pot roast is sure to win over your taste buds and become a treasured addition to your recipe collection. Joan hopes that you, too, will enjoy this delectable creation that celebrates the bounties of the hunting season.

INGREDIENTS:

• 2 cups water
• 2 cups cider vinegar
• 2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• 6 medium onions, thinly sliced, divided
• 12 whole peppercorns, divided
• 4 bay leaves, divided
• 4 whole cloves, divided
• 1 boneless beef or venison rump or chuck roast (3½ to 4 pounds)
• 2 tablespoons canola oil
• 10 medium carrots, cut into 1-inch chunks
• 5 to 7 tablespoons cornstarch
• ⅓ cup cold water

PREPARATIONS:

1. In a large bowl, combine water, cider vinegar, salt, Worcestershire sauce, garlic powder, and pepper. Divide the marinade mixture between a large resealable plastic bag and the bowl. Add half of the thinly sliced onions, peppercorns, bay leaves, and whole cloves to the bag. Place the beef or venison roast in the bag, seal it, and turn to coat the meat. Cover the bowl and refrigerate both the bag and the bowl of onions and spices for 24 hours.
2. After marinating, drain and discard the marinade from the meat. In a Dutch oven, brown the roast in canola oil, then drain any excess oil. Add the carrots and the reserved marinade from the bowl to the Dutch oven, bringing it to a rolling boil. Reduce the heat, cover, and simmer for 3½ to 4 hours, or until the meat is tender.
3. Remove the roast and keep it warm. Strain the cooking juices, discarding the vegetables and spices. Return the juices to the pan. Combine cornstarch and cold water until smooth and gradually add the mixture to the pan juices. Bring the mixture to a boil, cooking and stirring for 2 minutes or until the gravy thickens. Slice the roast and serve it with the flavorful gravy.

COOK TIME: 3½ to 4 hours (Simmer: 3½ to 4 hours for meat tenderness, Boil: Until gravy thickens)

YIELD: 6-8 servings

SPECIAL INSTRUCTIONS:

• For optimal flavor infusion, marinate the meat for 24 hours, allowing the marinade and spices to work their magic.

TIPS:

• Serve this hearty Country-Style Pot Roast with a side of mashed potatoes or buttery noodles to create a complete and satisfying meal.

In conclusion, Country-Style Pot Roast is a delightful and heartwarming dish that celebrates the hunting season with its rich flavors and tender meat. Joan Best from Garrison, Montana, shares her cherished recipe that her husband adores, and now you have the opportunity to relish this delectable creation as well.

Perfectly suited for either beef or venison, this pot roast is bathed in a flavorful marinade consisting of water, cider vinegar, salt, Worcestershire sauce, garlic powder, and pepper. Infused with aromatic onions, peppercorns, bay leaves, and cloves, the marinade imparts a symphony of flavors to the meat, ensuring a succulent and savory outcome.

After marinating for 24 hours, the meat is browned to perfection in canola oil before being simmered with carrots in the reserved marinade. Slow-cooked for 3½ to 4 hours, the roast becomes tender and irresistible, soaking up all the delightful flavors from the marinade and vegetables.

To elevate the pot roast to new heights of deliciousness, the cooking juices are transformed into a luscious gravy using cornstarch and water. This velvety gravy adds an extra layer of indulgence, making each bite an exquisite experience.

Serving this Country-Style Pot Roast with creamy mashed potatoes or buttery noodles creates a complete and satisfying meal that warms the soul and brings a sense of comfort to the dining table.