Tomato Pot Roast
Submitted by KiwiTTU
Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.
YIELD
6 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsIf you’ve got a freezer full of deer or elk, this is the recipe that’ll make it all worth the early mornings in the stand.
A thick chunk of venison gets a good sear in butter, then braises for hours in tomato juice until it practically falls apart at the sight of a fork.
Potatoes and carrots go in near the end, soaking up all that rich, tomatoey braising liquid.
It’s the kind of meal that fills the whole house with a smell so good, folks start wandering into the kitchen asking “how much longer?"
Hunter’s Tips
- Sear the meat well. Don’t rush the browning. That deep, dark crust is where all the flavor lives, especially with lean game meat.
- Keep the lid on tight. Venison dries out fast without moisture. A snug lid traps steam and keeps things tender.
- Sub beef chuck if needed. No game meat? A beef chuck roast works just as well with this same method.
- Let it rest before slicing. Give the roast 10 minutes off heat so the juices redistribute and every slice stays moist.
Ingredients
Directions
Brown meat slowly in margarine or butter.
When well browned add tomato juice, salt and garlic.
Cover lightly and simmer until tender, about 3½ hours.
Add potatoes and carrots about 45 minutes before meat is done.
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