Penny's Pot Roast

Source: The Bounty of the Earth Cookbook

Classifications: Venison

Qty Measure Ingredient


1 4 pound venison roast

seasoned flour

garlic powder and onion powder, to taste

2 tablespoons butter

1/4 teaspoon basil

1/2 teaspoon parsley

1 carrot, chopped

1 onion, chopped

1 stalk celery, chopped

1 cup beef bouilllon

1 cup dry red wine

4 potatoes, cut in quarters

4 carrots, cut in quarters


Instructions: Dust roast with seasoned flour and brown in heavy Dutch oven using the butter.

When brown on all sides, sprinkle the roast with basil and parsley.

Add the chopped carrot, onion, celery, bouillon and wine to the pan.

Covered and simmer for 1 1/2 hours, turning the roast several times.

Add cut carrots and potatoes to the pot and simmer another 45 minutes.

Thicken juices with flour and serve as gravy.



Background: Recipe by: Sylvia G. Bashline

Copyright 1979

Serves: 6

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