Venison Pot Roast

"Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me."
 
Download
photo by Kathy Coan photo by Kathy Coan
photo by Kathy Coan
Ready In:
4hrs 15mins
Ingredients:
17
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • 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.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • 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.
  • Add more if needed to thicken.

Questions & Replies

default avatar
  1. Regina C.
    OK, so if I cooked this ina crock pot, any idea how much water to add with meat and veggies??
     
  2. Sharon G.
    How to make insta pot
     
Advertisement

Reviews

  1. h jones
    Being a new wife of an outdoorsman I was bound and determined to prepare his vension in a mouth watering fashion that he would brag to all his buds about and this recipe did it. easy and terrific!!
     
  2. reneeumiami
    I've made this 3 times already! Hubby requests it again ASAP. I made it in the crock pot, 4-5 hours on high or 6-8 hours on low. We added extra carrots, subbed spicy BBQ sauce for the steak sauce, and subbed turkey broth and a fall harvest beer for the water/bouillon cubes. You'll want biscuits or hearty bread to soak up all the yumminess on the plate!
     
  3. BogeysMom
    Excellent recipe - smelled terrific while it cooked. I didn't change a thing. Thanks for posting.
     
  4. Cindi M Bauer
    I made this last night for supper; this makes 4 adult size servings. My husband, daughter and I loved it. The gravy was absolutely wonderful. I did substitute large-sized baby carrots for the 5; I'd say use as many as you can to fit into one side of the pan. You could skip the celery, (they shriveled up) and just add more large-sized baby carrots. I did use 1 tsp. of minced garlic to rub both sides of the roast. Tara, your recipe deserves more than 5 stars.
     
  5. whtbxrmom
    Used extra garlic, as we do with every recipe. I checked it an hour before my timer went off and it was done. Didn't make the gravy from the drippings, as we have a gluten intolerance in our family. The meat was fall apart tender.
     
Advertisement

Tweaks

  1. Mark P.
    I used half-n-half instead of the milk, to make the gravy a little more rich. I didn't have any steak sauce, but subbed in BBQ okay. Went with twice the garlic, as I like garlic! I will make this again. It turned out good.
     
  2. reneeumiami
    I've made this 3 times already! Hubby requests it again ASAP. I made it in the crock pot, 4-5 hours on high or 6-8 hours on low. We added extra carrots, subbed spicy BBQ sauce for the steak sauce, and subbed turkey broth and a fall harvest beer for the water/bouillon cubes. You'll want biscuits or hearty bread to soak up all the yumminess on the plate!
     
  3. Done Vida
    This recipe was fantastic. The meat was so tender and the gravy was fanastic too! I added potatoes and they also turned out great! I used a beef roast instead of a venison roast and it was perfect! I made it in a large crockpot so I had to add a bit more water and flavoring! I can't wait to make it again!
     

RECIPE SUBMITTED BY

I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes