1 teaspoon salt, plus about 1/2 teaspoon more for salting vegetables
1/4 teaspoon black pepper
6 whole carrots, peeled
6 whole small onions, peeled
6 whole medium potatoes, peeled
Instructions
Make several small slits in the roast, then load by inserting cubes of salt pork into the cuts. Meanwhile beat butter in a dutch oven, taking care not to burn the butter. Put loaded meat into the dutch oven and brown on all sides. Add hot water, cider, celery, parsley, thyme, salt and pepper. Cover and simmer gently over medium low heat until meat is tender, about 3 hours. Check frequently. If the liquid gets too low, add more water. About 1 hour before the meal is to be served (after the meat has been cooking for about 2 hours), add the carrots, onions and potatoes. Salt vegetables lightly. When vegetables are tender, transfer the meat to a large platter, surround it with the vegetables (or put them in a separate serving dish). Cover and keep how while making gravy (Recipe Follows)
Gravy-
4 cups pot liquor
6 Tablespoons butter or margarine
6 Tablespoons flour
Salt and pepper to taste
Measure the pot liquor and add enough water (if needed) to make 4 cups. In the empty Dutch Oven, put the butter and melt over medium high heat. When melted, stir in flour. Let flour coo until it browns a little, then pour pan liquor back into the dutch oven and stir constantly to blend. Continue stirring until the gravy thickens and becomes somewhat clear (not as clear as when made with cornstarch.)
Originally Submitted
1/26/2009
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