Easy Moose Rump Roast
Transform your dinner table with this flavorful and hearty Easy Moose Rump Roast, a tender and succulent dish perfect for special occasions or cozy family meals. This recipe celebrates the unique, mildly gamey flavor of moose meat by seasoning a 3-pound rump roast with a savory blend of garlic, thyme, rosemary, and onion powder, before searing it to lock in those robust flavors. Slow-roasted alongside a medley of carrots, celery, potatoes, and onions in a rich beef broth, the result is ultra-juicy meat that’s fall-apart tender and infused with aromatic herbs. With just 15 minutes of prep and a low-and-slow approach in the oven, this rustic one-pot meal is simple yet impressive, all while creating a comforting harmony of flavors in every bite. Serve it alongside the roasted vegetables and lush pan juices for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 3 lbs moose rump roast
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups beef broth
- 2 medium yellow onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, cut into chunks
- 4 medium potatoes, cut into quarters
- 3 cloves garlic cloves, minced
Instructions
Preheat your oven to 325°F (165°C).
Pat the moose rump roast dry with paper towels and trim any excess fat if needed.
Rub the roast evenly with 1 tablespoon of olive oil. Then season it generously with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
In a large oven-safe skillet or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat.
Sear the moose roast on all sides until it develops a golden-brown crust, about 2-3 minutes per side. Remove the roast from the skillet and set it aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then, pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the sliced onions, carrots, celery, and potatoes to the skillet, arranging them evenly around the bottom.
Place the seared moose roast on top of the vegetables in the skillet. Cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 3.5 to 4 hours, or until the meat is fork-tender and the internal temperature reads 140-145°F (60-63°C) for medium doneness.
Every hour, baste the roast with the pan juices to keep it moist and flavorful.
Once done, remove the roast from the oven and let it rest for 10-15 minutes before carving.
Slice the roast against the grain and serve with the roasted vegetables and pan juices. Enjoy!
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6438 mg | 280% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 32.5 g | ||
| Protein | 384.8 g | 770% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 56.3 mg | 313% | |
| Potassium | 10030 mg | 213% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
