Description
A comforting venison pot roast filled with tender meat and hearty vegetables, perfect for family gatherings.
Ingredients
Scale
- 2–3 pounds venison roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, chopped
- 4 cloves garlic, minced
- 2 cups beef or venison broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a large oven-safe pot over medium heat. Brown the venison roast on all sides.
- Remove the roast and set aside.
- Add onions and garlic to the pot; sauté until softened.
- Add carrots, potatoes, and broth, stirring to combine.
- Return the venison to the pot, then sprinkle with rosemary, thyme, salt, and pepper.
- Cover the pot and transfer it to the oven. Roast for 3-4 hours or until the meat is tender.
- Serve warm and enjoy!
Notes
For best results, use a meat thermometer to check for doneness; ideal temperature is around 140°F (60°C) for medium-rare.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: venison, pot roast, comfort food, family meal, hearty recipe
