Venison Pot Roast


Recipe from Tara @

Photo by Jean Kathleen Wilson




Total Time: 4 hr, 15 min          Prep Time: 15 min          Cook Time:  4 hours

Servings:  4-6


1 venison roast (to fit in small roasting pan)

1 large cooking onion, cut in large chunks

2 stalks celery, chopped in 3 inch lengths

5 carrots, peeled and cut in 3 inch lengths

1/4 cup cup soy sauce

1 t. Worcestershire sauce

1 T. HP steak sauce or A-1 Steak Sauce

1 garlic clove (crushed or minced)

2 bay leaves

1 garlic clove (crushed or minced)

2 bay leaves

1 t. onion powder

1/2 t. black pepper

2 bouillon cubes

1/2 t. oregano

1 pinch thyme (optional)

water to cover

Flour & milk for gravy


  1. Rub garlic on roast.
  2. Put roast in small roasting pan with some onion under roast and some around it.
  3. Surround with carrots and celery.
  4. Fill pan with water just so the top of the roast is exposed.
  5. Add soy sauce, steak sauce, Worcestershire, bouillon & all spices, pouring over roast and in water – cover & bake at 300 degrees for 4 hours.
  6. It should cut with a fork when done.
  7. Serve roast with mashed potatoes and veggies in a bowl
  8. Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 T. flour well and gradually whisk into broth to make a gravy stirring constantly.