Venison roast

Name: Venison roast
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb deer roast; 1 onion; 3 clove garlic; 2 tbsp olive oil; 1 can diced tomatoes; 1 stem of fresh rosemary; 4 carrot sticks peeled and cut in slices; 3 celery cut in thirds; 6 Russet potatoes , cut in large cubes; 1 1/2 tbsp fresh parsley; 1 salt; 1 pepper

bobbysgal11 @cook_3132531

The vegetables are so soft and delicous

bobbysgal11 @cook_3132531

The vegetables are so soft and delicous

Saved

Ingredients

2 hours

6 servings

4 lbdeer roast
1onion
3 clovegarlic
2 tbspolive oil
1 candiced tomatoes
1stem of fresh rosemary
4carrot sticks peeled and cut in slices
3celery cut in thirds
6Russet potatoes , cut in large cubes
1 1/2 tbspfresh parsley
1salt
1pepper

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Steps

2 hours

1

Preheat oven to 325°F.
2

Heat oil in a dutch oven on med high heat. Salt all sides of the roast. Sear roast on all sides to brown. Take roast out and set aside.
3

Take sliced onions and chopped garlic and fry in the oil until soft. Add can of diced tomatoes and rosemary and simmer for about 3 minutes scrapping the deer drippings.
4

Add the roast back to the Dutch oven, cover and put in the oven for 30 minutes.
5

Remove the Dutch oven, add vegetables, parsley, and salt and pepper to taste. Reduce heat to 300°F and cook for 60 minutes longer.
6

Take out o oven and sit, lid on for about 10 minutes. Take roast out to rest and slice and serve with vegetables.