Venison Pot Roast Recipe
- 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.
