Venison pot roast. A venison pot roast is slow-cooked with a creamy mushroom gravy until melt-in-your-mouth tender. In a Dutch oven, brown roast in oil; add the next five ingredients. For spaetzle, beat eggs and salt in a medium bowl.
If you waited too long to add them, they were underdone and to get them done, the venison got overdone.
Put roast in a small roasting pan with some onion under roast and some around it.
Fill pan with water just so the top of the roast is exposed.
You can have Venison pot roast using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Venison pot roast
- Prepare 1/3 cup of all purpose flour.
- You need 1 tsp of dried basil leaves.
- It's 1/2 tsp of dried thyme leaves.
- Prepare 1/2 tsp of salt.
- You need 1/4 tsp of pepper.
- You need 3 tbsp of vegetable oil.
- You need 1 of 10 1/2 oz. condensed french onion soup.
- It's 1/2 cup of beef broth.
- It's 1 of bay leaf.
- Prepare 1 large of potato,cut into.1' cubes.
- Prepare 4 of carrots,cut into 2' pieces.
- Prepare 2 of celery,cut into 2".pieces.
- It's 3 lb of venison.
Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Instructions: Remove all fat from roast. Blot any remaining oil or fat.
Venison pot roast step by step
- Preheat oven to 350°.
- In large ziploc bag and combine first 5 ing. Add meat and shake to coat well..
- In large pot brown meat and both sides in oil. Add spice mix leftovers to pot and add soup,broth and bay leaves..
- Heat to a boil and remove from heat. Cover and bake in baking dish 1 1/2 hour.
- Add veggies and re cover and bake another 1 1/2 hour. Remove bay leaf and serve..
This venison pot roast is slow-cooked to perfection with tomatoes, beef broth, and seasonings. It's a simple recipe, but the flavor is great. The words tender and delicious are an understatement! I cannot take credit for this recipe. It has been around probably for longer than I am old but most people cook this recipe using beef or pork.