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TEST KITCHEN APPROVED

Venison Pot Roast with Vegetables

Name: Venison Pot Roast with Vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6-8 servings
Ingredients: 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 boneless venison roast (3 to 4 pounds); 2 tablespoons canola oil; 1 cup apple juice or cider; 1 cup beef broth; 1 medium onion, sliced; 1 teaspoon dried thyme; 1 bay leaf; 8 small potatoes, peeled; 6 medium carrots, cut into 2-inch pieces; 4 celery ribs, cut into 2-inch pieces

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Debbie Phillips, Pittsburg, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."

TEST KITCHEN APPROVED

Venison Pot Roast with Vegetables

2 Reviews Add your review

Yield:6-8 servings

Prep:20 min

Cook:3 hours

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Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless venison roast (3 to 4 pounds)
2 tablespoons canola oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Text Ingredients

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Directions

1
Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.

2
Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.