Country-Style Pot Roast Recipe

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My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!

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Country-Style Pot Roast Recipe
  • Prep: 10 min. + marinating Cook: 3-1/2 hours
  • Yield: 6-8 Servings
    •
10 210 220

Ingredients

  • 2 cups water
  • 2 cups cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
  • 6 medium onions, thinly sliced, divided
  • 12 whole peppercorns, divided
  • 4 bay leaves, divided
  • 4 whole cloves, divided
  • 2 tablespoons canola oil
  • 10 medium carrots, cut into 1-inch chunks
  • 5 to 7 tablespoons cornstarch
  • 1/3 cup cold water

Directions

  • In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add the beef and half of the onions, peppercorns, bay leaves and cloves. Seal bag and turn to coat; refrigerate for 24 hours. To the remaining marinade, add the remaining onions, peppercorns, bay leaves and cloves. Cover and refrigerate.
  • Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.
  • Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.

Originally published as Country-Style Pot Roast in Country October/November 1998, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Taste of Home

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