Venison Pot Roast

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.8
  • Total Fat: 8.0 g
  • Cholesterol: 83.9 mg
  • Sodium: 830.2 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 33.8 g

View full nutritional breakdown of Venison Pot Roast calories by ingredient


Introduction

A different kind of pot roast! I've done this in the crockpot for years, but this makes it more tender. Serve with baked or mashed potato, or wild rice.
You can lower the fat by using fat free soup and lower the sodium by using low sodium broth - these were the items I happened to have in the pantry.
A different kind of pot roast! I've done this in the crockpot for years, but this makes it more tender. Serve with baked or mashed potato, or wild rice.
You can lower the fat by using fat free soup and lower the sodium by using low sodium broth - these were the items I happened to have in the pantry.

Number of Servings: 8

Ingredients

    2 pound venison roast
    1/8 c. whole wheat flour
    2 T. olive oil
    3 cloves of garlic
    1/2 c. chopped onion
    2 cans (14 oz.) beef broth
    1 can (10.5 oz) condensed cream of mushroom soup
    6 large carrots (cut in 4 inch pieces)

Tips

Turn roast over once or twice during cooking time. If roast begins to run out of liquid, add more broth or water.


Directions

Dredge roast in flour. In cast iron dutch oven (or other oven proof pot) brown in heated olive oil, when browned add onions and garlic. Pour off any excess oil. Add carrots, broth, & soup - cover and roast in 300 oven for 4 - 5 hours.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARGIELYNNE.