Native Indian Cookbook/Lovesick Lake Native Women's Association 1997

Sweet and Sour Pot Roast
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 tbsp cooking oil 4 lbs chuck roast (venison, moose) 1 cup chopped onion
1 tsp salt 1/4 tsp pepper 1/2 tsp dried thyme
1/3 cup cider vinegar 1/2 cup broth 1/3 cup liquid honey
1 tbsp cornstarch 1/4 cup water



1 Heat oil in heavy saucepan. Add meat and brown on all sides. Remove meat. Add onion to hot oil, stirring constantly for 3 minutes. Return meat to saucepan and sprinkle with salt, pepper and thyme. Add vinegar and broth; then cover, and simmer for 2 hours. Add honey and continue simmering until tender (approx 1 hour more). Remove meat to hot platter. Bring liquid in saucepan to a full boil. Mix cornstarch and water together, then add to liquid gradually. Stir until thickened and clear. Turn down and simmer for 3 minutes. Serve over meat slices.

Back