The Pioneer Woman Tasty Kitchen
Profile Photo

Venison Shoulder Pot Roast

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

An easy way to cook up a venison shoulder roast and all of the ingredients go into one pan. Comfort food at its best!

Ingredients

  • 1 whole (3 To 5 Lb. Size) Venison Bone-in Shoulder Roast
  • 2 Tablespoons Olive Oil
  • 2 teaspoons Tomato Chutney
  • 1 teaspoon Smoked Paprika
  • Salt And Pepper, to taste
  • 1  Medium Onion, Chopped
  • 5 cloves Garlic, Chopped
  • 2 cups Beef Broth
  • 1  Large Tomato, Quartered
  • 3 stalks Celery, Cut In Large Chunks
  • 5  Medium Red Potatoes, Quartered
  • 1 pound Baby Carrots
  • ¼ cups Flour

Preparation

Preheat the oven to 400 F.

Place roast in a roasting pan that you’ve sprayed with non-stick cooking spray. Rub roast with the olive oil. Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. Cover the roast with the chopped onion and garlic. Pour in 3/4 of the broth reserving the rest for later. Spread the tomato and celery around the roast. Bake, uncovered, for 15 minutes. Turn the heat down to 325 F. Cover the roasting pan. Bake for 3 hours. Baste the roast occasionally with juices from the roast and broth.

After 3 hours remove the roast from the oven. Surround the roast with the potatoes and carrots. Combine the remaining broth with the flour in a small bowl or cup and blend until smooth. Add it into the roaster. Cover and bake for 1 hour more or until the vegetables are tender.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Creamy Parmesan Shrimp Pasta
Profile Photo by Julie {The Old School Cook} in Main Courses
Filling but not heavy, this quick-cooking dish comes together in about...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Korean Barbecue Spare Ribs
Profile Photo by Sabrina Russo in Main Courses
When I think summer, I think ribs. So why not Korean-inspired...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Honey Teriyaki Lime Salmon Baked in Foil
Profile Photo by Nora | Savory Nothings in Main Courses
This Honey Teriyaki Lime Salmon Baked in Foil is a super...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Simple Pepper Jack Mac and Cheese
Profile Photo by Simple Green Moms in Main Courses
A simple and quick pepper jack mac and cheese recipe. This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Italian Chicken Sheet Pan Supper
Profile Photo by Ree | The Pioneer Woman in Main Courses
Simple, scrumptious, and speedy! (The roasted tomatoes are my favorite.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy