Venison Pot Roast
1 5-pound venison roast (chuck or rump roast)
2 tablespoons peanut oil
2 cans beef broth
6 large potatoes, cut into 1-inch cubes
2 pounds carrots
5 stalks celery
3 large Vidalia or Texas sweet onions
1 pound sliced mushrooms
2 cups cut up broccoli
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic powder or 2 garlic cloves, finely chopped
1 cup roast juices
2 tablespoons flour
Marinate roast by sprinkling generously with meat tenderizer, garlic powder and black pepper, sprinkle with Worcestershire and rub into meat. Refrigerate 2-4 hours.
Preheat oven to 325 degrees. Heat a large, heavy frying pan to high heat. Add oil and brown roast on all sides. Save drippings move roast to large roasting pan and add beef broth, vegetables and seasonings. Cover and cook in oven for 3 hours.
To make gravy, pour juices from roasting pan into a frying pan over a high heat and stir constantly until reduced by half. Add flour and stir until gravy thickens. Serve with roast and vegetables.