This is the BEST pot roast I've EVER made.
Hope you like it.
3 LBS Venison Roast
2 Tbsp. Olive Oil
3 Large Carrots-cut into chunks
3 Large Ribs of Celery-cut into chunks
10 Large (whole) New Potatoes (thin red skins) (add the last hour of cooking)
2 large Onions-cut into 1/4's
1 TBS Chopped Garlic
12 tsp. or 12 cubes of Beef Boullion- I used Knorr
Water to cover everything by 1" (about 3 qts)
Heat a 10 qt. Dutch Oven on medium heat.
Once Dutch Oven is is hot put in the Olive Oil.
Brown roast on all sides.
Add all remaining ingredients EXCEPT the Potatoes.
Cook on medium heat until it comes to a boil, reduce heat to low, put on lid, continue to cook another 2 hours.
Add Potatoes, continue to cook another hour until potatoes are fork tender.
NOTE: Add Potatoes the last hour of cooking, otherwise they turn to mush.