Italian-Style Pot Roast - Venison
Yield
4 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, pot roast
venison |
* |
| 2 | tablespoons |
lard
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | ounces |
tomato sauce
|
|
| 1 | cup |
red wine
dry |
*
|
| 1 | each |
onions
medium-sized, chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 2 | teaspoons |
oregano
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, pot roast
venison |
* |
| 3E+1 | ml |
lard
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 237 | ml |
red wine
dry |
*
|
| 1 | each |
onions
medium-sized, chopped |
|
| 237 | ml |
celery
chopped |
|
| 15 | ml |
parsley leaves
minced |
|
| 1E+1 | ml |
oregano
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
water
|
*
|
Directions
In Dutch oven, brown roast on all sides in fat.
Add salt and pepper to taste.
Combine remaining ingredients, except flour, and pour over pot roast.
Cover and bake 3 to 4 hours at 300℉ (150℃).
Pour off liquid and measure.
Mix a smooth paste of flour and water, measuring 2 tablespoons of water and 1½ tablespoons of flour for each cup of liquid.
Gradually add hot liquid, stirring constantly and cook until thickened.
Correct seasoning.
