Venison Pot Roast with Vegetables Recipe

5 3 5
Venison Pot Roast with Vegetables Recipe
Venison Pot Roast with Vegetables Recipe photo by Taste of Home
Publisher Photo

Venison Pot Roast with Vegetables Recipe

Read Reviews
5 3 5
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Venison Pot Roast in Taste of Home August/September 2000, p60

Nutritional Facts

1 each: 417 calories, 8g fat (2g saturated fat), 145mg cholesterol, 376mg sodium, 42g carbohydrate (10g sugars, 4g fiber), 43g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Venison Pot Roast in Taste of Home August/September 2000, p60

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Reviews forVenison Pot Roast with Vegetables

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MY REVIEW
gunslinger User ID: 544392 43332
Reviewed Sep. 27, 2014

"My husband is a hunter so I am always looking for good venison recipes and this one is definately a keeper.Very tender, and the combination of spices, apple juice and beef broth gave it a very good flavor!"

MY REVIEW
thinkerofmonogamousheart User ID: 6997505 43328
Reviewed Mar. 17, 2014

"Delicious! Used ww flour instead, sea salt, a truly feral wild boar neck roast, rendered boar lard in place of canola, cider, and water instead of broth. I honestly can't think of anything negative to say, it was delicious and easy to follow! The cider I feel is the better choice here; it gives this recipe a truly original flavor; you will look forward to pot roast night!! Try it!"

MY REVIEW
pinot User ID: 1828653 79118
Reviewed Mar. 29, 2008

"I don't usually care for venison but this recipe has totally changed my mind! My parents couldn't believe it was venison - and my mother has been cooking it for years! This recipe is a keeper for sure."

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