Venison Pot Roast

• 3 lb. top round roast
• all-purpose flour
• 2 Tbsp. cooking oil
• ground black pepper
• 1 garlic clove, chopped
• 2 c. water
• 5 carrots, cut in chunks
• 1 medium onion, chopped
• 5 medium potatoes, peeled and quartered
• 1 bay leaf
• 1/2 tsp. savory
• 1/2 tsp. thyme
• 1/2 tsp. sage
• dash of salt
• 1 Tbsp. cornstarch
• 1/2 c. water (cold)
• 3 celery stalks, chopped

1. Dust roast in flour and sprinkle well with pepper.
2. Heat oil in Dutch oven.
3. Add garlic, onion and all spices except bay leaf and salt.
4. Cook until onion is soft and transparent, not brown.
5. Add roast and brown well on all sides.
6. Add water, bay leaf and salt to taste and simmer over low heat, 1 1/2 to 2 hours until meat is tender.
7. Add vegetables and simmer 30 to 45 minutes.
8. Remove roast and vegetables to heated plate.
9. Thicken gravy with 1 tablespoon cornstarch dissolved in 1/2 cup cold water.

roast, flour, cooking oil, ground black pepper, garlic, water, carrots, onion, potatoes, bay leaf, thyme, sage, salt, cornstarch, water, celery stalks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809400 (may not work)