INGREDIENTS FOR POT ROAST RECIPES

ALL DAY VENISON POT ROAST RECIPE | ALLRECIPES

All Day Venison Pot Roast Recipe | Allrecipes image

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

Provided by Erin A

Categories Venison Recipes

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Nutrition Facts : Calories 343 calories, CarbohydrateContent 19.6 g, CholesterolContent 160.8 mg, FatContent 7.9 g, FiberContent 3.3 g, ProteinContent 47 g, SaturatedFatContent 2.6 g, SodiumContent 1043.4 mg, SugarContent 5.8 g

POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES

Pot Roast Pork | Pork Recipes | Jamie Oliver Recipes image

Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 12

Ingredients

olive oil
2 medium red onions peeled and sliced
2 cloves garlic peeled and sliced
1.5 kg higher-welfare loin of pork boned, skinned, rolled and tied
sea salt
freshly ground black pepper
1 small bunch fresh thyme leaves picked
2 knobs butter
6 figs quartered
2 wineglasses Marsala
275 ml organic chicken stock
3 heaped tablespoons crème fraîche optional

Steps:

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

Nutrition Facts : Calories 575 calories, FatContent 41.0 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31.5 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES

Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

See details

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