Venison Pot Roast

This is a traditional roast recipe which uses venison instead of beef. You can substitue the venison with a eye-of-round roast if you prefer. Serve with garlic mashed potatoes.

As a note, I like to cook my roast the night before, let it rest for about 20 minutes, slice it and place it in a tupperware with the vegetables and gravy. This allows the meat to absorb a lot of the juices from the gravy and become extra tender. This is especially helpful when working with venison.

Ingredients

Serves 4 to 6

1 3lb venison roast

1 tsp salt

1 tsp pepper

1 tbs olive oil

2 cups baby carrots, left whole

1 cup baby bella mushrooms, sliced in half

3 celery ribs cut into 1-inch pieces

1 onion, roughly chopped

1 tbs garlic, diced

1/2 tsp dried thyme

1/4 cup butter

1/3 cup flour

1/2 cup red wine

1 cup beef broth

Directions

Sprinkle roast with salt and pepper.

In a skillet, heat the oil over medium-high heat. Add the roast and cook for 5 minutes per side or until browned. Place the meat in a dutch oven. Arrange carrots, mushrooms, celery, onions, and garlic around the roast. Sprinkle with thyme.

In the skillet the venison was browned in, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes, scrapping browned bits from bottom on skillet with a wooden spoon. Add the wine and beef stock and cook, stirring constantly, for 3 to 4 minutes or until thickened. Pour over the roast.

Cover and cook the roast on low heat for two to three hour until the roast is tender (if you are using beef you need to increase this time about one to two hours). Serve with garlic mashed potatoes.