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Old 01-29-2018, 10:32 AM   #1
Dusty Britches
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Thumbs up Venison Pot Roast

This weekend I made the best pot roast EVER and I used a venison roast to do it.

I basically used Pioneer Woman's recipe because it is so easy.

First, get a big pot - dutch oven size.

Quarter onions and cut carrots into 2" slices.
Prepare 2 - 1 cup each beef broth
2.5-4 pound venison roast (I used a section from the rump that I call the tip roast, one end comes down to a tip.)

Put a little oil in the bottom of the pot, heat to where is it smoking. Add the quartered onion. Basically scorch the outsides. Remove, add the carrots. Scorch them, too. Remove.

Add a little more oil, heat to super hot again. Put the roast in. Cook 3-4 min on each side to create a "crust". Remove.

Add 1 cup of beef broth, boil and use a scraper to remove the black stuff from the bottom of the pan - but don't dump it out!

Put the meat back in, add the onion and carrots. Add the rest of the beef broth.

Cover the pot. Put into the oven - 250 degrees, 3 hours for a 2.5 pound roast. Add 30 minutes for every pound more than 2.5 pounds. Cook potatoes separately.

You can make gravy out of the broth after it is done cooking. Remove everything from the pot, except the liquid. While you return it to a boil, mix 2 T corn starch with cold water to make a watery paste. Mix it well then stir into the pot.

My husband is my biggest food critic - he loved it!
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Old 01-29-2018, 10:38 AM   #2
mastercraftka
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Had it like that before it is excellent!! Would never know it was deer.
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Old 01-29-2018, 10:48 AM   #3
150class
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Old 01-29-2018, 11:01 AM   #4
Gunnyart
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This is why I always leave my roast whole. If I need another cut I can always cut them down but I love venison pot roast.
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Old 02-06-2018, 01:26 PM   #5
bboswell
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Sounds great!

I have tried several venison roast and have yet to make one we could chew up.
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Old 02-06-2018, 01:42 PM   #6
Greenheadless
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Old 02-09-2018, 03:02 PM   #7
Dusty Britches
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Quote:
Originally Posted by bboswell View Post
Sounds great!

I have tried several venison roast and have yet to make one we could chew up.
The key is low and slow. If it is tough, you cooked it too long.

Normally, pot roast with beef is made from a shoulder cut, but for venison, I used the hindquarter. Nearly all of the shoulder cuts in my house are ground. There is an inner meat that is super tender - you will know it when you filet it out. I would make jerky from that or cook it like a tenderloin.
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