Venison Pot Roast

By GmaJan12

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless venison roast (3 to 4 pounds)
• 2 tablespoons canola 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

Preparation

Step 1

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.

Add the 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.

Yield: 6-8 servings.