Venison Pot Roast Dinner

2.5 lbs. venizon
1/2 tsp. black pepper
1/4 tsp salt
2 large onions, sliced
1 3/4 cup wter
1 packet onion soup mix
1.5 Tbsp balsamic vinegar
1 tsp dried thyme
8 medium uncooked red potatoes
2 cups baby carrots

Place oven rack in lowest position possible. Preheat oven to 350 degrees F. Coat a pot with cookng spray; heat over medium-high heat.

Sprinkle roast with pepper and salt; place in pan and scatter onions around roast. Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 min. Pour water into pot; stir in soup mix, vinegar and thyme, and bring to a boil.

Transfer roast and onions to a 9 x 13 pan and bake in oven for 1 hour. Place potatoes and carrots around roast; cover and bake until roast and veggies are tender, about 2 hours more. Remove one potatoe from pot and puree it in a blender; stir pureed potatoe into gravy to thinken it.

Transfer roast to a cutting board and slice against grain. Yields about 2 oz. of meat, 1 cup veggies, and 1/4 cup gravy.

Serving Size: makes 10 servings - 2 oz. meat, 1 cup veggies

Number of Servings: 10

Recipe submitted by SparkPeople user CASCHWARTZ620.