Reviewed: Nov. 17, 2009

Excellent recipe. I tries it last weekend and received rave reviews. The meat was tender and no gamet taste. I only made two changes,. I added some garlic powder and some frozen corn. Next time I may cut slits in the meat and place garlic cloves inb the slits.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bill

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2009

As far as seasonings, this was great. I made a decent sized roast (Probably 6 lbs) and let it cook for the specified times - but it turned out dry an quite overdone. I'll take that into consideration next time, and maybe only cook for 2 hours. The gravy was pretty sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MamaManda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

My family said this was the best pot roast they have ever eaten. I had a venison roast on hand and had all the ingredients in the pantry and refrigerator. I followed the recipe and cooked the roast a little longer before adding the vegetables which made it even more tender. Will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

Wonderful! I made this in the crock pot like one of the other reviewers suggested. It came out great. Substituted sweet potatoes for potatoes and added the thyme and bay leaf for the last hour of cooking. I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LELEGG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Burnet, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

I guess I can't really rate this fairly since I cooked it in the crokpot - but otherwise I followed the recipe exactly. I let it cook on low for 6 hours and the meat was really tough. It had a pretty good flavor, though. Next time I'll try it on the stove in my Dutch oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

This was sensational!!!!!!! I can hardly wait to make it again. I have never used apple juice with meat before, but it was delicious. I have not had a lot of experience cooking venison, as neither of us are hunters, so turned to allrecipes to help me out. Allrecipes came through again with flying colors. I can not imagine this roast tasting any better. It was easy, leaving little cleanup after dinner. A definite keeper! Thank you Allrecipes for another wonderful meal! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LittlDuck15

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

We have venison every year, I'm rather torn on what to give this recipe. My family and I did not like the pot roast, the venison flavor was to strong. On the up side what was left over I pulled and made into beef and vegetable stew and it was delicious. If nothing else I recommend this recipe to be used as a base for your other "beef" recipes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

nicademusx

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

I thought this was fine, but nothing special. Venison meat is a rarity for us and we'll keep looking for a special recipe to prepare it. I followed a previous reviewer's recommendation to use beer instead of apple cider, and I roasted it in the oven for 3 hours at 325 F instead of doing it on the stove. The meat came out very tender and moist that way - it just needs something else in the seasoning.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

This was an excellent way to prepare venison roast. There was a faint taste of game in the finished product.. enough for those who like it, but minute enough for those of us who don't. The only thing I changed was that I added a tsp. of minced garlic, because we have garlic on everything. By the end of cooking time, there wasn't much liquid left to make gravy, so I just added water, cornstarch and boullion to what liquid was left and it was very good. It's a great new game recipe, it will be a regular for us.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Turned out great! Nice to prepare our Venison in a different way. Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

yummy mummy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

I made this in the crockpot and it was wonderful! The apple juice is key! I don't even like venison very much but this recipe was wonderful. The only thing I did different was add cornstarch at the end to thicken up the juices.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Sherwood, Wisconsin, USA

Living In: Aurora, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

This was very good. My husband especially liked it. I served this with a homemade bread which was a nice compliment and allowed you to clean up the last of the very tasty gravy. I cut up an apple and put it in with the vegetables, but the apple was completely disinegrated into the sauce so next time I would add the apple 5 minutes before the end. I also used 1 Tablespoon of fresh thyme which gave the gravy a wonderful flavor. I substituted cranberry apple juice for the apple juice and that worked out well. Next time I might add rutabega, sweet potato or acorn squash. I used the leftovers to make hash. Yum! Thanks for a great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

This was my first time making venison, and it came out AWESOME!! I had a friend over for dinner who had never tried venison before, and we both loved it. I made no changes to the recipe, maybe next time I will not use potatoes, I prefer egg noodles with my pot roast.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

Is so easy to make and the flavor is wonderful. Might want to add a few more potatoes the neighbors next door may invite themself over for dinner, ours did.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Coree

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2007

I continually look for new wild game recipes, as my husband and I are hunters. This recipe was outstanding! I did change an ingredient and finish the meat off differently, though. I substituted a half cup of beer for the apple juice. And, I took the venison out of the dutch oven, wrapped it in bacon and broiled it for the last ten minutes. It was fabulous. Thank you!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2007

My wife asked me to make a beef pot roast. I found this recipe and thought I’d try it with beef, instead of venison. WOW did it turn out well! I used a quality 3LB piece of top round roast, browning it as the recipe describes. I also used red potatoes, with the skin on, instead of peeled white potatoes. I cooked everything in an iron Dutch oven on the stovetop. It made SO MUCH gravy, it wad more like a very thick stew, which was fine with us! We just used very good, whole grain bread with fresh butter, to help clean up the plates! This will be one I make again!

Was this review helpful? [ YES ]
4 users found this review helpful