Taste of Home
Country-Style Pot Roast
TOTAL TIME: Prep: 10 min. + marinating Cook: 3-1/2 hours
YIELD: 6-8 servings.
My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!
Ingredients
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2 cups water
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2 cups cider vinegar
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2 teaspoons salt
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1 teaspoon Worcestershire sauce
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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6 medium onions, thinly sliced, divided
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12 whole peppercorns, divided
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4 bay leaves, divided
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1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
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2 tablespoons canola oil
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4 whole cloves, divided
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10 medium carrots, cut into 1-inch chunks
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5 to 7 tablespoons cornstarch
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1/3 cup cold water
Directions
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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.
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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.
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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.
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