- 1 tablespoon vegetable oil
- 4 lb. Elk chuck roast, tied if necessary
- 2 large onions, sliced
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 medium carrots, cut into 2-inch pieces
- 1 lb. red potatoes, cut into 2-inch pieces
8 servings
Heat oven to 325 degrees F. In 6-quart Dutch oven, heat oil over medium-high heat. Add roast. Cook roast for 7 to 10 minutes, or until browned on all sides, turning frequently. Remove from heat. Drain. Add onions.
In 2 cup measure, combine sugar, honey, juice, peel and cloves. Pour mixture over roast and onions. Sprinkle roast evenly with salt and pepper. Cover tightly.
Roast for 1 hour, basting occasionally with pan juices. Add carrots and potatoes, pushing them into the pan juices. Continue roasting for 1 1/2 to 2 hours, or until meat and vegetables are tender. Serve roast with pan juices.
TIPS:
For a reduced sauce, remove roast and vegetables from Dutch oven. Boil pan juices over medium-high heat until desired consistency.
To make gravy from pan juice, strain 2 cups liquid from pan juices; discard remainder. Return 2 cups liquid to Dutch oven. In 1 cup measure, combine 1/4 cup all-purpose flour and 1/3 cup water. Gradually whisk flour mixture into pan juices. Bring to a boil over medium-high heat. Cook for 1 to 1 1/2 minutes, or until thickened, stirring constantly. Add salt and pepper to taste.
