Venison Pot Roast with Vegetables
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Venison Pot Roast with Vegetables

1. 3 tablespoons all-purpose flour -
2. 1/2 teaspoon salt -
3. 1/2 teaspoon pepper -
4. 1 boneless venison roast (3 to 4 pounds) -
5. 2 tablespoons canola oil -
6. 1 cup apple juice or cider -
7. 1 cup beef broth -
8. 1 medium onion, sliced -
9. 1 teaspoon dried thyme -
10. 1 bay leaf -
11. 8 small potatoes, peeled -
12. 6 medium carrots, cut into 2-inch pieces -
13. 4 celery ribs, cut into 2-inch pieces -

How to cook deliciously - Venison Pot Roast with Vegetables

1. Stage

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.

2. Stage

Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.