2 large stocks celery(including leafy tips), cut into 1/2inch slices
2 peeled garlic cloves, crushed
2-3tsp salt
2tsp oregano leaves
Cornstarch for thickening gravy
2lbs Shaggy mane mushrooms
butter for sauteing mushrooms
minced fresh parsley for garnish
Instructions
Trim excess fat from the roast, and coat meat with flour. Heat the lard in an 8-quart dutch oven over high heat until hot. Carefully place the meat in the hot fat and brown on all sides to seal in the juices.
Add the tomato juice, onions, carrots, celery, garlic, salt, oregano, and pepper. Bring to a boil. Cover and reduce heat to a simmer; simmer until meat is tender, about 3-3 1/2 hours, turning the roast so it will cook evenly. Add boiling water if needed.
When the roast is don, transfer it to a platter and cover to keep warm. Remove veggies from the dutch oven and skim off fat from the broth in the pot. Measure skimmed broth and add 2tblsp cornstarch with just enough water to moisten per cup of broth to create a moderatley thick gravy.
Saute the mushrooms in a little bit of butter; salt and pepper lightly, then pour the liquid off the mushrooms and into the gravy, stirring to blend. Slice the roast and place on a serving plate. Top the meat with garvy and drained mushrooms.
Serving
Suggestions
10 servings
Originally Submitted
2/10/2013
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