Description
An easy way to cook up a venison shoulder roast and all of the ingredients go into one pan. Comfort food at its best!
Ingredients
- 1 whole (3 To 5 Lb. Size) Venison Bone-in Shoulder Roast
- 2 Tablespoons Olive Oil
- 2 teaspoons Tomato Chutney
- 1 teaspoon Smoked Paprika
- Salt And Pepper, to taste
- 1 Medium Onion, Chopped
- 5 cloves Garlic, Chopped
- 2 cups Beef Broth
- 1 Large Tomato, Quartered
- 3 stalks Celery, Cut In Large Chunks
- 5 Medium Red Potatoes, Quartered
- 1 pound Baby Carrots
- ¼ cups Flour
Preparation
Preheat the oven to 400 F.
Place roast in a roasting pan that you’ve sprayed with non-stick cooking spray. Rub roast with the olive oil. Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. Cover the roast with the chopped onion and garlic. Pour in 3/4 of the broth reserving the rest for later. Spread the tomato and celery around the roast. Bake, uncovered, for 15 minutes. Turn the heat down to 325 F. Cover the roasting pan. Bake for 3 hours. Baste the roast occasionally with juices from the roast and broth.
After 3 hours remove the roast from the oven. Surround the roast with the potatoes and carrots. Combine the remaining broth with the flour in a small bowl or cup and blend until smooth. Add it into the roaster. Cover and bake for 1 hour more or until the vegetables are tender.
