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Venison Pot Roast

Contributed By: Jen, VA | See all of Jen's recipes
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
a simple but favorful pot roast -
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless shoulder venison roast
2 tablespoons vegetable 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
Combine the first three 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 hours.

Add 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.

Date Added: 10/06/2010
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