Description
A comforting venison pot roast slow-cooked to tender perfection, paired with hearty vegetables.
Ingredients
- 2 lbs venison roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary)
Instructions
- Preheat the oven to 325°F (163°C).
- In a large ovenproof pot, heat the olive oil over medium-high heat.
- Season the venison roast with salt and pepper, then sear it on all sides until browned.
- Remove the roast and set it aside.
- In the same pot, add the chopped onion and minced garlic, sautéing until softened.
- Add the sliced carrots and cubed potatoes, stirring together for a few minutes.
- Return the roast to the pot; then pour in the beef broth and Worcestershire sauce.
- Add fresh herbs, if desired.
- Cover the pot and transfer it to the preheated oven.
- Roast for about 150-180 minutes, or until the venison is tender.
- Serve hot with the cooked vegetables.
Notes
For variations, try different vegetables like parsnips or turnips, and consider using garlic powder or onion powder for added flavor.
