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Venison Pot Roast

By: Debbie Phillips

"'This hearty dish has tender meat and wonderful seasonings,' relates Debbie Phillips of Pittsburg, Texas. 'Game is plentiful around our home, and my family could eat this satisfying meal weekly.'"

Rate/Review | Read Reviews (32)

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless shoulder venison roast
2 tablespoons vegetable oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2 inch pieces
4 celery ribs, cut into 2-inch pieces

Directions

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