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 boneless shoulder venison roast (3 to 4 pounds); 3 tablespoons canola oil; 1 can (14-1/2 ounces) chicken broth; 1/3 cup soy sauce; 1 large onion, sliced; 4 garlic cloves, minced; 1/2 teaspoon ground ginger; 2 eggs; 1/2 teaspoon salt; 2-1/4 cups all-purpose flour; 2/3 cup milk; 2 quarts beef broth; 1/4 cup butter, melted; 1/8 teaspoon pepper; 1/3 cup water; 1/3 cup all-purpose flour

Servings: persons

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
1/3 cup water
1/3 cup all-purpose flour

1
In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
2
For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm.
3
Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 boneless shoulder venison roast (3 to 4 pounds), 3 tablespoons canola oil, 1 can (14-1/2 ounces) chicken broth, 1/3 cup soy sauce, 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.

That's it — enjoy your meal!

Venison Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions