Photo: Markus Spiske
Venison Shoulder Pot Roast
12 ingredients
10 min + 4 hr
4
openrecipes
An easy way to cook up a venison shoulder roast and all of the ingredients go into one pan. Comfort food at its best!
Estimated Nutrition (whole recipe, rough)
802
Calories
64g
Protein
33g
Fat
63g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole (3 To 5 Lb. Size) Venison Bone-in Shoulder Roast
- 2 Tablespoons Olive Oil
- 2 teaspoons Tomato Chutney
- 1 teaspoon Smoked Paprika
- 1 Salt And Pepper, to taste
- 5 cloves Medium Onion, Chopped
- 2 cups Garlic, Chopped
- 1 Beef Broth
- 3 stalks Large Tomato, Quartered
- 5 Celery, Cut In Large Chunks
- 1 pound Medium Red Potatoes, Quartered
- ¼ cups Baby Carrots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes