Venison Pot Roast
Courtesy of Taste of Home
 
Servings: 6
Prep Time: 20 Min.
Cook Time: 3 Hrs.
What you need:
* 3 Tbsp. flour
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 1 boneless venison roast (3 lb.)
* 2 Tbsp. vegetable oil
* 1 c. apple juice or apple cider
* 1 c. beef broth
* 1 medium onion,sliced
* 1 tsp. dried leaf thyme
* 1 bay leaf
* 8 small potatoes, peeled
* 6 medium carrots, cut into 2 in. pieces
* 4 celery ribs, cut into 2 in. pieces
What to do:
1.Combine the first 3 ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hrs.
2. Add potatoes, carrots and celery; cover and simmer for 1 hr. or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.
Nutritional information:
Calories: 417;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 145mg;   Total Carbs: 42g;   Fiber: 4g;   Protein: 43g;   Sodium: 376mg;