Moose Pot Roast - cooking recipe

Ingredients

4 Tbsp. olive oil
1 (5 lb.) moose chuck blade or shoulder roast
1 medium onion
1 carrot
1 rib celery
3 oz. tomato paste
2 1/2 pt. rich brown veal stock
1/2 bay leaf
1 sprig fresh thyme
4 black peppercorns
1 clove garlic
5 Tbsp. butter
5 Tbsp. all-purpose flour
salt and pepper to taste

Preparation

Dice onion into 1/2-inch pieces.
Cut carrot into 1/2-inch slices.
Cut celery in 1/2-inch pieces.
Canned beef broth can be substituted.
One teaspoon dry thyme can also be substituted. Preheat oven to 175\u00b0.
In a heavy Dutch oven or thick roasting pan, heat oil over medium-high heat until it shimmers.
Add roast to pan and brown well on all sides.
When brown all over, remove and immediately add onion, carrot and celery to pan.
Reduce heat slightly and continue to cook until they become caramelized in appearance.
Add meat back to pan.
Add tomato paste, stock, bay leaf, thyme, peppercorns and garlic.
Heat liquid until it begins to steam, no hotter.