Venison Pot Roast Recipe

Name: Venison Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 venison roast (to fit in small roasting pan); 1 large cooking onion, cut in large chunks; 2 stalks celery, chopped in 3 inch lengths; 5 carrots, peeled and cut in 3 inch lengths; 1/4 cup soy sauce; 1 teaspoon Worcestershire sauce; 1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce; 1 garlic clove (crushed or minced); 2 bay leaves; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 2 bouillon cubes; 1/2 teaspoon oregano; 1 pinch thyme (optional); water, to cover; flour, and; milk, for gravy

Servings: persons

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

1
Rub garlic on roast.
2
Put roast in a small roasting pan with some onion under roast and some around it.
3
Surround with carrots and celery.
4
Fill pan with water just so the top of the roast is exposed.
5
Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
6
It should cut with a fork when done.
7
Serve roast, with veggies in a bowl and mashed potatoes.
8
Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
9
Add more if needed to thicken.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 venison roast (to fit in small roasting pan), 1 large cooking onion, cut in large chunks, 2 stalks celery, chopped in 3 inch lengths, 5 carrots, peeled and cut in 3 inch lengths, and more.

Yes, Venison Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Pot Roast

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