Venison Pot Roast

What you need:

• 1 sliced onion
• 1 can tomato paste
• ~1/3 bag baby carrots
• 1 steam bag baby potatoes
• 2-4lb Venison Roast
• 4 cloves garlic
• 1/2 cup red wine
• 2-3 cups beef broth
• seasonings: chili powder, salt, black pepper, parsley

**Notes: Instructions are for a Dutch oven. If you do not have one, a crock pot works the same. You’ll have to sear the meat elsewhere or skip that part. If you use beef or a crock pot, cooking times may vary. All measurements listed are estimates. Roasts are forgiving, so have some fun with it!

Instructions:

1. While the Dutch oven is getting hot, cut up onion, garlic, and carrots to desired sizes.
2. Mix seasonings and rub meat liberally. I do not measure, but it’s roughly equal parts chili and parsley, then half that amount of salt and pepper (Make sure there’s extra! You’ll add it to the broth).
3. Once the Dutch oven is hot, add butter or oil and sear the roast on all sides ~1 minute
4. While meat is searing, mix beef broth, red wine, tomato paste, and remaining seasonings together until tomato paste is mixed evenly.
5. Preheat your oven to 300.
6. Add carrots, onion, garlic, potatoes, and the broth mixture to the pot with the roast.
7. Add water or more beef broth until the roast is almost completely covered, put the lid on, and put it in the oven.
8. Cook for 3-4 hours or until meat pulls apart easily.
9. Once cooked, let it rest! Let it soak up more flavor!
10. Enjoy with a slice of fresh baked bread to soak up all those juices!

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