Ingredients
Scale
- 1 Tablespoon of olive oil (or more if needed)
- 1 elk or beef roast, 3 – 4 lbs in size (mine was an elk roast, 3.75 lb)
- 6 cloves of garlic, peeled and chopped
- 1 medium onion, peeled and coarsely chopped
- 3/4 cup coarsely chopped carrots
- 3/4 cup halved sweet cherry or grape tomatoes
- 8 oz. Baby Portabella mushrooms, cut in quarters
- 1 12-oz. Lucky Bucket Certified Evil Belgian Strong Ale (or other flavorful beer of choice)
- 1 cup of beef broth
- 2 bay leaves
- 1 teaspoon Italian seasoning
- A sprig of fresh rosemary, snipped into small pieces
- A few sprigs of fresh thyme, leaves only
- Several fresh basil leaves, chopped
- Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
Instructions
- Preheat the oven to 300 degrees. Heat the olive oil over medium in a large oven-proof pan that has a cover. (I used my Swiss Diamond pan.)
- Set the meat in the pan and brown all sides of the meat. Add the onions and garlic and let them cook just briefly to soften the onion.
- Add the rest of the carrots, tomatoes, and mushrooms to the pan, then pour in the beer and the broth. Hide the bay leaves in the liquid and sprinkle the meat and all with the seasoning and herbs, then add a hearty shake of Red Robin Seasoning and freshly ground pepper all over.
- Cover and bake at 300 degrees for 3 hours. Remove the roast from the oven, keeping it covered for about 20 minutes before removing from the pan to slice.
Notes
The meat is even better shredded and mixed with some of the delicious gravy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1/4 lb of meat