Preheat oven to 325°F.

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.

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.

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

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

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