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Country-Style Pot Roast

 Country-Style Pot Roast
My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!
6-8 ServingsPrep: 10 min. + marinating Cook: 3-1/2 hours


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


  • In a large bowl, combine the first six ingredients. Pour half of the
  • marinade into a large resealable plastic bag. Evenly divide the
  • onions, peppercorns, bay leaves and cloves between the marinade in
  • the bowl and the bag. Cover bowl and refrigerate. Add beef to bag;
  • seal bag and turn to coat. Refrigerate for 24 hours.
  • Drain and discard marinade. In a Dutch oven, brown roast in oil;
  • drain. Add carrots and reserved marinade; bring to a rolling boil.

2 of 2

Country-Style Pot Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.