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 (3 lb.) venison shoulder roast; 1/4 c. all-purpose flour; 2 Tbsp. shortening; 1 large onion, cut in chunks; salt to taste; 1/4 tsp. black pepper; 1 bay leaf; 8 medium carrots, cut in chunks; 8 medium potatoes, cut in chunks; 1 (20 oz.) pkg. frozen green beans, partially thawed

Servings: persons

1 (3 lb.) venison shoulder roast
1/4 c. all-purpose flour
2 Tbsp. shortening
1 large onion, cut in chunks
salt to taste
1/4 tsp. black pepper
1 bay leaf
8 medium carrots, cut in chunks
8 medium potatoes, cut in chunks
1 (20 oz.) pkg. frozen green beans, partially thawed

1
About 4 hours before serving, trim away excess fat.
2
On waxed paper, coat meat with flour.
3
In an 8-quart Dutch oven, over medium heat, in hot shortening, cook meat until brown on both sides.
4
Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf.
5
Heat to boiling.
6
Reduce heat to low, cover and simmer 3 hours, or until fork-tender, adding water, if needed.
7
About 45 minutes before meat is done, add carrots, potatoes and beans; sprinkle vegetables with 1 teaspoon salt.
8
Heat to boiling.
9
Reduce and cook until meat and vegetables are tender, stirring vegetables occasionally.

261

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 1 (3 lb.) venison shoulder roast, 1/4 c. all-purpose flour, 2 Tbsp. shortening, 1 large onion, cut in chunks, 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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