Venison Pot Roast With Vegetables Recipe

Ingredients

3 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1 boneless venison roast (3 to 4 pounds)2 tablespoons canola oil1 cup apple juice or cider1 cup beef broth1 medium onion, sliced1 teaspoon dried thyme1 bay leaf8 small potatoes, peeled6 medium carrots, cut into 2-inch pieces4 celery ribs, cut into 2-inch pieces

Preparation

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.

Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.