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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Season the venison roast on all sides with salt and black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the venison roast for 3-4 minutes per side until browned. Remove the roast and set it aside.

Step 4

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.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 6

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.

Step 7

Return the venison roast to the pot. Add the beef broth, carrots, celery, potatoes, bay leaves, thyme, and rosemary.

Step 8

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.

Step 9

Cook for 3.5 to 4 hours, or until the venison is fork-tender and the vegetables are soft.

Step 10

Remove the pot from the oven. Discard the bay leaves, thyme, and rosemary sprigs. Adjust seasoning with additional salt and pepper if needed.

Step 11

Serve the venison pot roast hot with the vegetables and plenty of the rich cooking liquid ladled over the top.

Nutrition Facts

Serving size	(4097.6g)

Amount per serving	% Daily Value*
Calories	3726.8

Total Fat 76.2g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1524.1mg	0%
Sodium 8152.3mg	0%
Total Carbohydrate 251.0g	0%
Dietary Fiber 42.4g	0%
Total Sugars 46.7g
Protein 448.5g	0%

Vitamin D 0IU	0%
Calcium 716.4mg	0%
Iron 62.4mg	0%
Potassium 12536.9mg	0%

*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.

Source of Calories

Fat: 19.7%

Protein: 51.5%

Carbs: 28.8%