Venison Pot Roast

• 1 (3 lb.) venison shoulder roast
• 1/4 c. all-purpose flour
• 2 Tbsp. shortening
• 1 large onion, cut in chunks
• salt to taste
• 1/4 tsp. black pepper
• 1 bay leaf
• 8 medium carrots, cut in chunks
• 8 medium potatoes, cut in chunks
• 1 (20 oz.) pkg. frozen green beans, partially thawed

1. About 4 hours before serving, trim away excess fat.
2. On waxed paper, coat meat with flour.
3. In an 8-quart Dutch oven, over medium heat, in hot shortening, cook meat until brown on both sides.
4. Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf.
5. Heat to boiling.
6. Reduce heat to low, cover and simmer 3 hours, or until fork-tender, adding water, if needed.
7. About 45 minutes before meat is done, add carrots, potatoes and beans; sprinkle vegetables with 1 teaspoon salt.
8. Heat to boiling.
9. Reduce and cook until meat and vegetables are tender, stirring vegetables occasionally.
10. Serves 8 to 10.

allpurpose, shortening, onion, salt, black pepper, bay leaf, carrots, potatoes, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956609 (may not work)