Venison Pot Roast

4.80 from 5 votes

This outrageously tender venison pot roast is smothered in a luxurious gravy and hearty mushrooms, perfect for piling on mashed potatoes!

Prep Time10

Cook Time4 10

Total Time4 20

Course: Entree

Cuisine: American

Servings:

Calories: 412kcal

Author: Fox Valley Foodie

Equipment

Dutch oven

Ingredients

2 tablespoons cooking oil
3 pound venison roast
2 teaspoons kosher salt
1 sweet onion chopped
16 ounces mushrooms whole or sliced
3 cloves garlic minced
1 tablespoon flour
¼ cup tomato paste
2 cups unsalted beef stock
2 teaspoons A.1. Steak Sauce
2 teaspoons soy sauce
2 teaspoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons fresh ground black pepper
2 tablespoons butter
1 sprig fresh sage can also use rosemary or thyme
1 bay leaf

Instructions

Preheat oven to 300 degrees.
Pat the venison roast with paper towels to dry it and liberally salt all sides with 2 teaspoons of kosher salt.
Set your large Dutch oven on the stovetop over medium high heat and add cooking oil. Once the oil is shimmering add the venison roast and sear on all sides.
Remove the seared venison and set aside, then reduce the heat to medium.
Add chopped onion and mushrooms to the pot, along with another drizzle of cooking oil if needed. Saute until onions are tender, then add minced garlic and cook for an additional two minutes.
Stir in flour and tomato paste, along with beef stock, A.1. steak sauce, soy sauce, Worcestershire sauce, brown sugar, and black pepper. Scrape the bottom of the pot to loosen any burnt on bits.
Add venison back into your Dutch oven and cover with the lid. Place in your oven for 3 hours.
After three hours remove the lid of your Dutch oven, add a sprig of sage, bay leaf, and two tablespoons of butter, then let the meat braise for an additional hour.
Remove the pot roast from the oven, discard bay leaf and the sprig of sage. Shred the meat if desired, or slice the venison roast across the grain into slices and serve with mushrooms and the braising liquid as gravy over mashed potatoes.

Notes

The venison used in this recipe doesn't need to be one single large cut of meat, you can use large chunks that equal three pounds when combined.

If the braising liquid is too thin you can thicken it by simmering it on the stovetop for a few minutes after the pot roast has finished cooking, however, this shouldn't be necessary.

I recommend serving this with my fluffy mashed potatoes.

Tip: Venison is very lean, which makes it naturally drier. My personal recommendation is to serve the meat shredded because the sauce will soak around each shred of meat, keeping it moist and flavorful.

Nutrition