Venison Pot Roast
Venison pot roast slow-simmered in apple juice and beef broth, served with potatoes and carrots for tender, juicy meat.
Ingredients
all-purpose flour
3 tablespoons
salt
1⁄2 teaspoon
pepper
1⁄2 teaspoon
boneless shoulder venison roast
3 pounds
vegetable oil
2 tablespoons
apple juice or cider
1 cup
beef broth
1 cup
onion (sliced)
1 medium
dried thyme
1 teaspoon
bay leaf
1
potatoes (peeled)
8 small
carrots (cut into 2-inch pieces)
6 medium
celery ribs (cut into 2-inch pieces)
4
Instructions
1
Step 1
Combine the first three ingredients; rub onto the roast. In a Dutch oven, brown the roast on all sides in the oil. Add apple juice, broth, onion, thyme, and bay leaf. Bring to a boil; reduce to low heat. Cover and simmer for 2 hours.
2
Step 2
Add potatoes, carrots, and celery; cover and continue to simmer for 1 hour, until meat and vegetables are tender. Discard the bay leaf. If needed, thicken the pan juices.
