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Italian-Style Pot Roast - Venison

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Submitted by ladylost

YIELD

4 servings

PREP

10 min

COOK

3 hrs

READY

3 hrs

Ingredients

4 1.8
POUNDS KG BEEF ROAST, POT ROAST
venison *
2 3E+1
TABLESPOONS ML LARD *
8 231.2
OUNCES ML/G TOMATO SAUCE
1 237
CUP ML RED WINE
dry *
1 1
EACH EACH ONIONS
medium-sized, chopped
1 237
CUP ML CELERY
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
minced
2 1E+1
TEASPOONS ML OREGANO
1 1
EACH EACH GARLIC CLOVES
1 1
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 173 13% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 32mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 21%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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