OVEN POT ROAST

WITH CREAM OF MUSHROOM SOUP

 

INGREDIENTS

 

3-4 lbs Boneless Roast, Shoulder works best
8 Red Potatoes, Quartered
8 Carrots, peeled and cut into 2″ pieces
1 Onion, sliced
4 Slices Bacon, diced
1 TSP Salt
1 TSP Black Pepper
1 TSP Garlic Powder
1 TSP Paprika
1/2 TSP Dried Parsley Flakes
1 Homemade, Cream of Mushroom Soup

FOR THE SOUP

2 TBS Butter
1 lb Sliced Mushrooms
1-1/2 Cup Chicken Broth
1/2 Cup Heavy Cream
1/4 Cup All-Purpose Flour
1/2 TSP Salt
1/2 TSP Black Pepper
1/4 TSP Garlic Powder
1/4 TSP Dried Parsley Flakes

 


 

OVEN POT ROAST
WITH CREAM OF MUSHROOM SOUP

 

Having the last roadless area in the East Kootenay Mountain Range of the Purcell Wilderness Conservancy, hunting with A/Z Outfitters is like stepping back in time where life moves at a slower pace. Work is done with your two hands and the aid of a good horse. Resurrected in 1993 by the Dubois Family, The Big Cabin is constructed in part with the logs from the original 1948 cabin.

Inside, the cabin walls come to life with murals of dates and names of past hunters along with short tales of their success. A section of tree that was found nearby that was carved by a settler over 100 years ago, a broken panyard from a mule wreck all tell an intricate tale of the mountain connecting past hunters with present.

The Big Cabin has served as home for hunters for over 70 years and the original wood burning stove has prepared many meals for the cold and weary hunter. Meals are prepared from the writings in the only living copy of The Big Cabin Cookbook where years of backcountry recipes are kept alive by the chef that prepares them year after year.

The Oven Roast recipe found here is part of that tradition, a tradition that I have had the honor of being part of in serving to hunters in camp and now all of you at home. It is my hope that you enjoy this recipe and that it takes you back in time, comforts your body and warms your soul.

 

HOW TO PREPARE & COOK

CREAM OF MUSHROOM SOUP

  1. In a large saucepan over medium-high heat, melt the butter until it starts to get foamy. Add the mushrooms and cook until most of their liquid has been released.
  2. Sprinkle the flour in the pan and stir until the flour has begun to brown.
  3. Whisk in the chicken broth and heavy cream and bring to a simmer. Continue whisking until it starts to thicken. Then let it simmer.
  4. Add the garlic powder and parsley flakes. Let it simmer for about 15 minutes for the flavors to develop.

POT ROAST

  1. Preheat the oven to 275ºF.
  2. Heat a large pan over medium heat. Add the bacon and cook until the pieces start to release their fat. Remove the bacon but leave the remaining fat. Turn up the heat to medium-high.
  3. Rub the roast with the salt, pepper, garlic powder and paprika. Carefully sear each side of the roast in the pan with the bacon fat until there is a nice crust. The roast will not be cooked at this point; the sear helps to keep the roast from drying out, therefore enhancing the flavor.
  4. Place the roast in an oven safe pan or Dutch Oven. Surround the roast with the potatoes, onions, carrots, and bacon.
  5. Cover with the homemade cream of mushroom soup and sprinkle with dried parsley flakes.
  6. Bake for 3-4 hours until the roast becomes fork tender.

 

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