Venison Pot Roast

Venison Pot Roast
Ingredients:
· 1 large shoulder or rump roast - 4-5 lbs
· 1 large onion - chopped
· 1/4 cup olive oil
· 5 celery stalks - sliced
· 4 carrots - sliced
· 8 - 10 baby red potatoes
· 4 cups beef broth
· 1 teaspoon pepper
· Salt to taste
· Flour - enough to thicken broth for a hearty gravy
Directions:
In a large Dutch oven or other pot, heat the olive oil and add the
chopped onions. Simmer for about 5 minutes and add the roast and
braise in the onion and olive oil mixture until browned.
If you need to, you can cut the roast into three or four pieces. This
makes it easier to turn and brown all sides.
When browned, add two cups broth and the rest of the ingredients
except for the red pota toes.
Now bring to a boil, lower heat, cover and let simmer for about four
to five hours.
Check every now and then to be sure there is enough liquid and the
roast is simmering very slowly, just barely bubbling.
Check after the first two hours for tenderness and every hour
afterward.
When you think the roast is tender enough, add the potatoes and cook
until they are done (about 30 to 40 minutes).
When done, remove the roast and all vegetables and potatoes - just
leaving the juices in the pot. Now take the last two cups of the cold
broth and mix well with the flour - adding the flour slowly. Remember,
always add the flour to cold broth so it will not lump (about half cup
flour or more if needed). Add this to the juices in the pot and keep
stirring until a thick, rich gravy is made.
Put the cooked roast with the potatoes and vegetables on a large
serving plate and the gravy in a separate bowl and serve family style.
This is just great with fresh homemade bread and corn on the cob.
http://www.stosoutdoors.com/venison.htm