Venison Pot Roast
Succulent, tender, and bursting with hearty flavors, this Venison Pot Roast is the ultimate comfort food perfect for family dinners or cozy winter evenings. Featuring a flavorful 3-pound venison roast, this recipe is slow-cooked to perfection in a savory medley of red wine, beef broth, and aromatic herbs like thyme and rosemary. Packed with hearty vegetables, including carrots, potatoes, and celery, this one-pot meal comes together with a deep tomato paste base and a touch of garlic for a rich, satisfying finish. Searing the venison before roasting locks in flavor, while a gentle oven braise ensures melt-in-your-mouth tenderness. Ready in just over 4 hours, this wholesome dish serves up a rustic, gourmet experience with every bite. Perfectly paired with crusty bread or a side of mashed potatoes, this venison pot roast recipe is a surefire way to elevate your next dinner gathering.
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Recipe Information
Ingredients
- 3 pounds venison roast
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 4 medium, sliced into chunks carrots
- 3 sliced celery stalks
- 4 medium, quartered potatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Season the venison roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the venison roast for 3-4 minutes per side until browned. Remove the roast and set it aside.
In the same pot, add the diced onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom. Bring to a simmer and allow the wine to reduce by half, about 3-4 minutes.
Return the venison roast to the pot. Add the beef broth, carrots, celery, potatoes, bay leaves, thyme, and rosemary.
Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to a preheated 300°F (150°C) oven.
Cook for 3.5 to 4 hours, or until the venison is fork-tender and the vegetables are soft.
Remove the pot from the oven. Discard the bay leaves, thyme, and rosemary sprigs. Adjust seasoning with additional salt and pepper if needed.
Serve the venison pot roast hot with the vegetables and plenty of the rich cooking liquid ladled over the top.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
