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Venison Pot Roast with Vegetables

Venison Pot Roast with Vegetables
"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."
6-8 ServingsPrep: 20 min. Cook: 3 hours

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless venison roast (3 to 4 pounds)
  • 2 tablespoons canola 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 the apple juice, broth, onion,
  • thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer
  • for 2 hours.
  • 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. Yield: 6-8 servings.
© Taste of Home 2012

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Venison Pot Roast with Vegetables (continued)

Nutrition Facts: 1 serving (1 each) equals 417 calories, 8 g fat (2 g saturated fat), 145 mg cholesterol, 376 mg sodium, 42 g carbohydrate, 4 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012