Venison Pot Roast

By Amanda Moors

• 2-3 lb roast
• Sesame oil
• 1 can (29 oz) crushed tomatoes
• Sesame oil
• 1 onion – chopped
• Penzey’s Black and Red Spice (basically a black and cayenne pepper mix) – amount is up to you, I do alot!
• 2 garlic cloves – chopped
• 2 C. hot water
• 1 tsp. beef bullion
• 1 C. (or more) red wine
• 2 bay leaves
• 4 large carrots, chopped

Rub the roast with the black and red pepper mix. Brown the roast in the seasame oil. I generally make this roast in a crockpot, but it can be done in a pressure cooker or on the stove as well. For the crockpot, remove the roast from browning skillet and put in the crockpot. Add all the remaining ingredients into the crockpot. Let cook for 8 hours or more until you reach desired doneness. You can also use this recipe if you have smaller bits of venison instead of a full roast – then it will be more like a stew.

Tagged recipes