OK, I've seemingly tried everything I know, which obviously isn't much.

What's the secret to getting a juicy, succulent, pot roast? Especially venison? Mine turns out dry every time it seem. Gracias Amigos!

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.

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.

Sous Vide.

You're welcome.

This looks pretty good.


We usually just cook em for a long time with plenty of liquid.

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....

Uncle Johnny, brown all sides in a smokin hot cast iron pan, then throw er in a crock pot....

Don't overcook it.

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

We always called it yankee stew. It's stew that the makers are too damned lazy to cube the meat.

Don't forget to give your meat a good roll in flour then brown.

No it's because we have teeth to chew the meat

But no fugging knife........

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)

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.

Or, try doing the best you can, learn from any mistakes, and make corrections next time.

We never brown. Could you sear in a hot oven?



Mom was gone for an extended time and Dad needed a roast for sandwich meat.

He called half a dozen farm women.....women that can cook in other words.


He got half a dozen different answered. None of which were wrong!


Good luck!

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.

Cut into larger pieces to serve or fork apart or slice for serving.







Cook the veggies on the side.



Now you have super tender, juicy venison and not the crap these fools were trying to tell you about. Its funny watching them try and fail.

And the Northern dipschit ruins another thread.


Shouldn't you be out poaching or something?

Holy cow thats nice!


I should have figured out this "ignore" deal a long time ago!

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.

Ignoring this user.......


Very pleasant.

I think that will save you embarrassment. You snowflakes need your safe spaces.

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.

I never have either.

Its glorious!

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.

Dick

Mike’s Pot Roast and Gravy

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!

You guys are good.....thanks.

You are welcome.

All while you ignore me.....poaching hypocrite. Lol

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

You bastid!!!!

Yeah, I remember that Rooster !!

He was an absolute wanker !

My sum total is 2, RenegadeDegenerate50 & PaHickDick !

The only other one who's ever come close, is that arrogant phugger Kluless, da Poacher, but I keep him around for entertainment value alone !

Bit like Boxhead/limpdick, they are so full of themselves, I actually pity them.

Sometimes !