In my 74 years, I've never eaten a pot roast. They are done on the stove top. I've many a oven roast, done with lid on, water with the meat, and vegetables.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
My best guess is to cook it till you have to pull it apart, not slice it. Lots of flavored liquid to make a broth to put in with the over cooked carrots and potatoes.
Crock it JG and make sure the water level is near the top of the meat when starting. Use the end au jus for gravy and chicken as needed...cook till 200-210 internal or do a fork test....
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
Uncle Johnny, brown all sides in a smokin hot cast iron pan, then throw er in a crock pot....
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Done it many a time at camp in cast iron but ya can do the same in a crock pot Season and brown the meat in hot cast iron ---- place in pot ( cast iron or crock- veggies-- spices--- liquid ( I use Apple Cider or Ginger Ale mostly) Brown gravy mix( 2) --- med heat for ????? 8-+ hrs I might increase heat the last 1-2 hrs. --- Venison Pot roast. --- At Camp It's in front of the fireplace at maybe 5 am cover on ready by 6 pm. Set it and forget it. I've also used Cranberry juice , Apple juice, wine, beer, chicken stock, beef stock, coke, Dr pepper. Ginger Ale works for me------ Web
-------- The real proper way of cast iron cooking in front of a fireplace is to use Vermont Cooking Stones The photo shows both dutch ovens on such stones
Because northerners are far smarter and superior to the ignorant rebs because we know enough not to expose the fibers to drying out so we cook entire roasts so the inside is tender and juicy.
Rebs are dumb. (self evident truth)
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
Brown meat (if using venison or other non fatty meat add a little butter) and add a can of beef bouillon and water. A little salt and pepper... and simmer until almost tender. then during the last hour of cooking add onions, carrots and potatoes. If you add these too early they get mush.
"If there are no dogs in Heaven, then when I die, I want to go where they went" Will Rogers
Frankly after reading the replies here it cements that lack of knowledge here. Most should stick to PB&J sammies and leave meat cooking to those of us who know what we are talking about.
The OP asked about Venison which is not cook like beef. (Your first tip of the day). Lean game meats like venison and Water Buffalo can be dry and tough if prepared incorrectly (the methods you jokers recommended)
The OP wants tender and juicy meat and you guys are not helping him so It looks like I need to bail you dopes out again and why the correct answer I gave earlier is "Sous Vide".
Seal your venison roast (s) after applying course salt, pepper and any aromatics you like (Thyme, Rosemary, etc)
Lard the roast with garlic if you want a real treat.
Place in the water with a souse vide machine at a temp between 130 and 138 F (your choice) and cook for 12 to 20 hours (your choice)
Cut open bag(s) and reserve the juices.
Sear the roasts in a very hot cast iron pan or use a searzall.
Last edited by sharp_things; 07/17/18.
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
And the Northern guy saves yet another thread after we fuq'd it up. Seems he is pretty experienced at cooking wild game.
Shouldn't you be out poaching or something?
The link you posted to somebody else's work was cute but it was beef you dope. The Op asked about venison. Hahahahahaha. Clearly you dont know what you are talking about based on your posts.
I like poached eggs.
Last edited by sharp_things; 07/17/18.
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
I haven't been active here for very long and have never blocked anyone on any forum before...but within a few posts I put that user on ignore. Only thing I see is the "You are ignoring this user" message when it posts and things are a lot more pleasant.
Last edited by Remsen; 07/17/18.
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
I always do a light sear on the stove top in my dutch oven then place in the oven on low heat with a good amount of water. The meat has been seasoned & several slices of onion tossed on top. About 2 hrs before finishing up I had the carrots & taters, carrots always take longer. Garlic is always used as is Johnny's seasoning. Always comes out tender, juicy & ready to make a nice gravy. Forgot, I also add some beef broth or a couple packages of gravy mix. Sticking a fork in the meat & twisting can tell you when its ready. I've also buried the dutch oven in the ground after burning out the hole for a few hours earlier. Dig it up after coming back from a hunt & you'll eat a fine supper, trust me. Cover the oven with some foil between the oven & lid or use an old piece of roofing tin to keep the dirt out of your food & add a piece of bailing wire to the handle so you can dig it out easier.
3 ½ - 4 lb. Chuck Roast Swanson’s Beef Broth ½ - ¾ cup Red Wine Garlic Infused Olive Oil Sliced Sweet Yellow Onion Carrots – halved or quartered Parsnips – halved or quartered Kitchen Bouquet Lawrey’s , Garlic Powder, Sandhill Ben’s, Salt, Pepper…..use your imagination
Pre-heat oven to 325 degrees. Place heavy skillet or heavy cast/enamel cast roaster on stove top over medium high heat. Season roast well with spices on all sides. Add olive oil to pan and when the oil begins to heat add roast. Sear until nicely browned on all sides. Remove roast and deglaze pan with wine, scraping all the good bits off the bottom of the pan. Add roast back to pan and add beef broth to about half the thickness of the roast. Slice onion and place three or four slices on top of roast. Cover and place in oven for 2 hours. Now it’s time for gravy prep (see gravy recipe below).
After two hours gently remove the onion slices to a plate and turn the roast over. Replace the onion slices and cook for one more hour. Remove from oven and add carrots and/or parsnips (which are way better IMO). Roast for one more hour and remove from oven. Place roast and vegetables on platter and cover with foil to rest and hold.
Gravy
Start earlier in the day by combining ¼ - 2/3 cup of flour with one cup of water and get it as cold as possible. A Tupperware gravy mixing thingy is a plus so that there are no lumps of flour. After the roast comes out move the pan to a burner over medium high heat and bring the liquid to a boil while whisking in the cold flour/water mixture. Keep whisking the entire time to prevent clumping. Add a dash of Kitchen Bouquet, Lawrey’s, salt, pepper or whatever makes it taste right. There is no way I have found to give measurements for this step. Watch the salt though. It can overtake the gravy quickly.
Serve this dish with Mashed Potatoes and all will be right with the world!
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
I've only ignored one person and it was some douche canoe that wouldn't STFU about me having the audacity to buy a new slug gun for hunting the shotgun zone when I live in and hunt in the shotgun zone. lol
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...