Country-Style Pot Roast

Total Time

Prep: 10 min. + marinating Cook: 3-1/2 hours


6-8 servings

Updated: Oct. 20, 2022
My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!


  • 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


  1. 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.
  2. 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.
  3. 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.