Venison Pot Roast

Method

Season the venison roast with salt and pepper and let it sit out at room temperature for 30 minutes.

Preheat oven to 275° F.

In a Dutch oven over medium-high heat, add 1 tablespoon of the butter and the  olive oil. Once heated, sear the roast for 1 to 2 minutes per side until browned on all sides. Remove and set aside.

To the same pan, add the onion, garlic, and celery. Season with salt and pepper. Cook for 3 minutes.

Add the tomato paste; cook until no longer bright red, about 1 to 2 minutes.

Add the red wine; bring to a simmer until the wine is reduced by half.

Add the beef broth and the remaining 2 tablespoons butter. Return to a simmer.

Return the venison roast to the pan, then add the carrots and potatoes. Place the bundle of herbs and bay leaves on top. Cover.

Place the Dutch oven in the oven and cook, covered, for 3 hours, or until the meat registers 165° F on an instant-read thermometer. Note: it’s important to cook your roast low and slow so the collagen inside it breaks down, making the meat soft and tender.

Remove the roast and cut into slices on a serving platter. Arrange the carrots and potatoes around the roast for serving. Pour some of the cooking juices over the top or use it as an au jus on the side.

Serve and enjoy!

Recipe source: @kristenfaith_eats