Venison Pot Roast

Ingredients

• 3–4 lb venison roast (shoulder or hindquarter)

• 2 tbsp olive oil or bacon fat

• 1 large onion, sliced

• 4 garlic cloves, minced

• 3–4 carrots, cut into chunks

• 3–4 celery stalks, cut into chunks

• 1–2 lbs baby potatoes (or quartered russet potatoes)

• 1 cup beef broth (or venison stock)

• 1 cup red wine (or additional broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3–4 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

• Salt and black pepper, to taste

Instructions

1. Prep the Meat

   • Pat the venison roast dry with paper towels.

   • Season generously with salt and black pepper on all sides.

2. Sear the Roast

   • Heat a large Dutch oven over medium-high heat.

   • Add olive oil or bacon fat.

   • Sear the venison roast on all sides until browned (3–4 minutes per side). Remove and set aside.

3. Sauté Vegetables

   • In the same pot, add onions, carrots, and celery.

   • Cook for 5–6 minutes until softened and slightly caramelized.

   • Stir in garlic and tomato paste; cook for 1 minute.

4. Deglaze

   • Pour in the red wine (or extra broth) and scrape up the brown bits from the bottom.

   • Let it simmer for 2–3 minutes.

5. Build the Braising Liquid

   • Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.

   • Return the roast to the pot and add potatoes around the meat.

6. Slow Cook

   • Cover the Dutch oven and place in a preheated oven at 300°F (150°C).

   • Cook for 3–4 hours or until the venison is fork-tender.

7. Finish

   • Remove the roast and vegetables.

   • (Optional) Reduce the braising liquid on the stovetop for 10 minutes to make a thicker gravy.

   • Adjust seasoning with salt and pepper.